Honey-Brined Fried Chicken Breasts Recipe

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Most Helpful Positive Review

May 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.

—jlc10719

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Most Helpful Critical Review

Sep 16, 2012

For all of the prep time and messing with frying, the result was moist chicken with a bland coating. Not worth repeating.

—JED901

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98 Ratings

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May 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!

—AC

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May 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.

—Deb C

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May 16, 2012

Amazing recipe! Followed it exactly.. Except added extra seasoning to the flour mixture. Highly recommended

—mreece2

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Jun 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...

—qlcantu

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Jun 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

—Mystiecub

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May 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!

—HuskerGirl

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Nutrition

Calories
481 kcal
24%

Carbohydrates
49.4 g
16%

Cholesterol
65 mg
22%

Fat
21.5 g
33%

Fiber
1.3 g
5%

Protein
22.8 g
46%

Sodium
6378 mg
255%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Honey-Brined Fried Chicken Breasts

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 481
Calories from Fat: 194

% Daily Value *
Total Fat 21.5g 33 %
Saturated Fat 4.2g 21 %
Cholesterol 65mg 22 %
Sodium 6378mg 255 %
** Potassium 232mg 6 %
Total Carbohydrates 49.4g 16 %
Dietary Fiber 1.3g 5 %
Protein 22.8g 46 %
** Sugars 18.2g
** Vitamin A 2 %
** Vitamin C < 1 %
** Calcium 6 %
** Iron 27 %
** Thiamin 34 %
** Niacin 110 %
** Vitamin B6 24 %
** Magnesium 11 %
** Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.