Is there anything less inspiring than a boneless-skinless chicken breast? How do we turn this culinary snoozer into something worthwhile? Fry it.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Mix cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Add chicken breasts, and weigh them down with a plate to keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour.

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  • Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.

  • Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.

  • Coat each chicken breast in flour mixture until well covered on all sides; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.

  • Heat vegetable oil in a large skillet to 350 degrees F (175 degrees C). Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Transfer chicken to a cooling rack; allow to cool for 5 minutes.

Editor's Note:

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

481 calories; 21.5 g total fat; 65 mg cholesterol; 6378 mg sodium. 49.4 g carbohydrates; 22.8 g protein; Full Nutrition

Reviews (163)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2012
Chef John (note the chef title) is able to fry a large chicken breast without it turning black. I however know my limitations. I decided to cut the breast into medallions to enhance my chances of having a dish that was edible. Other than that slight change I made the recipe exactly as instructed. This is a great recipe. The chicken had wonderful flavor was very moist and absolutely perfect served on greens. This is a keeper. Read More
(118)

Most helpful critical review

Rating: 3 stars
09/16/2012
For all of the prep time and messing with frying the result was moist chicken with a bland coating. Not worth repeating. Read More
(9)
198 Ratings
  • 5 star values: 142
  • 4 star values: 34
  • 3 star values: 15
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
05/09/2012
Chef John (note the chef title) is able to fry a large chicken breast without it turning black. I however know my limitations. I decided to cut the breast into medallions to enhance my chances of having a dish that was edible. Other than that slight change I made the recipe exactly as instructed. This is a great recipe. The chicken had wonderful flavor was very moist and absolutely perfect served on greens. This is a keeper. Read More
(118)
Rating: 5 stars
05/09/2012
Chef John (note the chef title) is able to fry a large chicken breast without it turning black. I however know my limitations. I decided to cut the breast into medallions to enhance my chances of having a dish that was edible. Other than that slight change I made the recipe exactly as instructed. This is a great recipe. The chicken had wonderful flavor was very moist and absolutely perfect served on greens. This is a keeper. Read More
(118)
Rating: 5 stars
05/19/2012
It's sometimes risky trusting internet recipes but this is a definite winner. I subbed breast tenders for breasts 2% for buttermilk and garlic and onion powders for garlic and onion salts. Because I used tenders I cut the brine ingredients in half and soaked the chicken for 30 min instead of 1 hr. I would suggest that you stay very conscious of the brine. Even though I cut my soaking time in half my chicken ended up just a tad salty. Granted I subbed the buttermilk and I didn't dry my chicken COMPLETELY post-brine. I'd say it's definitely safer to sub garlic and onion POWDERS for salts and just keep salt at the table. At any rate this is a fantastic recipe on its own (and I imagine it makes a great template as well). Thanks Chef John! Cheers! Read More
(110)
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Rating: 5 stars
05/27/2012
This chicken was awesome. I followed the recipes with one minor change I only used 1/8 c kosher salt. Turned out perfect moist and juicy. Read More
(97)
Rating: 5 stars
03/04/2013
Delicious! 5 stars! I made minor adjustments based on reading all the reviews. Because there was a consistent theme of "too salty" I reduced the kosher salt to somewhere between 1/4 c and 1/8 c. and used garlic and onion powders instead of salts. This worked perfectly. Keep in mind the recipe calls for kosher salt so if you use table salt (Morton's etc) it will yield a saltier meal than if you use kosher salt so you might back-off a bit more So the breasts would cook thouroughly before burning the crust I pounded the chicken to around 1" thickness. I will make them thinner next time as the crust was pretty dark by the time the internal temp raised to 155F. (watched Chef John's video and he recommends this temp as the internal temp will continue to rise to around 165F after being removed from the oil - which it did). The taste was superb! Very flavorful and moist. I will definitely make these again. Served with Cowboy potatoes from this site and a Kale Salad. Great meal! Read More
(37)
Rating: 5 stars
06/04/2012
Great recipe. Moist and flavorful. Was a bit skidish about the salt so cut the brine soak time to 45 mins and sub'd garlic & onion powder for garlic & onion salt. Only other comment is recipe says "Ready In: 25 Min" Well... an hour to soak in the brine 15 mins to soak in the milk 15 mins to "dry" 30 - 40 mins in the pan... This is a couple of hours project... Oh well - Worth the effort... Read More
(37)
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Rating: 5 stars
11/11/2014
The whole purpose of brining is to help the white meat be more tender and flavorful. Keep in mind that you discard the brine after the meat has marinated in it for an hour. Only a tiny bit is absorbed into the meat. The salt is what helps the meat hold it's moisture. If you marinate it more than an hour it will probably be saltier. IF you cut back on the salt there is no real need to brine it so don't bother. I made this exactly like the recipe called for and it was not salty at all. It was delicious and moist. I usually cut my chicken breast in half horizontally instead of pounding them. Each breast is like less than an inch thick. It makes cooking them easier and it helps cut the portion size down. Letting it sit for 5 minutes after cooking also helps the meat hold it's moisture. This is an awesome recipe. My family loved it it was moist and very tasty. I will be making it again. Read More
(32)
Rating: 5 stars
05/16/2012
Amazing recipe! Followed it exactly.. Except added extra seasoning to the flour mixture. Highly recommended Read More
(25)
Rating: 5 stars
06/14/2012
DEFINATELY 5/5. This was my very first attempt at fried chicken and it was phenomenal! Everyone (boyfriend/fiance parents and little sister) polished it off before anyone had time to get seconds. The only thing I will criticize is that it was indeed a little salty but I used onion powder instead of onion salt. Regardless this was VERY good and went well with the carrots and dinner rolls we had with it. I will most definately make this again.:D Read More
(21)
Rating: 5 stars
05/16/2012
Wow! This was wonderful. I followed exactly with the exception of substituting half-and-half for the buttermilk (I had some I wanted to use up). I was a little afraid I would burn them to a crisp as my chicken breasts were pretty big but I just turned them a couple of times and they turned out well. This is definitely a keeper! Thanks for sharing Chef John! Read More
(19)
Rating: 3 stars
09/16/2012
For all of the prep time and messing with frying the result was moist chicken with a bland coating. Not worth repeating. Read More
(9)