Honey-Brined Fried Chicken Breasts |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Is there anything less inspiring than a boneless-skinless chicken breast? How do we turn this culinary snoozer into something worthwhile? Fry it. Ingredients:
3 cups cold water |
1/4 cup kosher salt |
1/4 cup honey |
4 boneless skinless chicken breast halves |
1/4 cup buttermilk |
1 cup all-purpose flour |
1 teaspoon black pepper |
1/2 teaspoon garlic salt |
1/2 teaspoon onion salt |
cayenne pepper to taste |
vegetable oil for frying |
Directions:
1. 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.
2. Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.
3. Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
4. 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.
5. 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).
6. Transfer chicken to a cooling rack; allow to cool for 5 minutes.
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