Recipe by Chef John
"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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boneless skinless chicken breast halves
cayenne pepper to taste
vegetable oil for frying
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.
For all of the prep time and messing with frying, the result was moist chicken with a bland coating. Not worth repeating.
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!
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.
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...
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!
Amazing recipe! Followed it exactly.. Except added extra seasoning to the flour mixture. Highly recommended
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
* Percent Daily Values are based on a 2,000 calorie diet.
Honey-Brined Fried Chicken Breasts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 194
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