How to Make Honey-Brined Fried Chicken Breasts - A Step-by-Step Guide

Fried chicken is a classic dish that brings back memories of family gatherings and summer picnics. The crispy, golden exterior and juicy, flavorful meat make it a favorite for so many people. And with this recipe for Honey-Brined Fried Chicken Breasts, you can take the traditional fried chicken to a whole new level of deliciousness.

The honey brine in this recipe not only imparts a subtle sweetness to the chicken, but it also helps to keep the meat moist and tender throughout the cook...

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Ingredients

  • 3 cups cold water
  • ¼ cup kosher salt
  • ¼ cup honey
  • 4 boneless skinless chicken breast halves
  • ¼ cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon onion salt
  • 1 pinch cayenne pepper, or to taste
  • 2 cups vegetable oil for frying, or as needed

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 1 hr 20 mins
  • Total Time: 1 hr 50 mins
  • Servings: 4

  • Combine cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Place chicken breasts into the bowl and weigh them down with a plate to keep them completely submerged. Cover the entire bowl with plastic wrap and refrigerate for 1 hour.
  • Remove the bowl from the refrigerator. Drain and dry chicken, then transfer to another large bowl. Pour buttermilk over chicken and let stand at room temperature for 15 minutes.
  • Combine flour, pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
  • Coat each chicken breast in flour mixture until very well covered on all sides. Place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.
  • Meanwhile, heat 1/2 inch vegetable oil in a large skillet to 350 degrees F (175 degrees C).
  • Working in batches, fry chicken breasts until browned and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Transfer chicken to a cooling rack and allow to cool for 5 minutes before serving.
  • Nutrition

    481 cal.

    • Total Fat: 22g
    • Saturated Fat: 4g
    • Cholesterol: 65mg
    • Sodium: 6378mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 23g
    • Vitamin C: 0mg
    • Calcium: 48mg
    • Iron: 3mg
    • Potassium: 232mg