"Is there anything less inspiring than a boneless-skinless chicken breast? How do we turn this culinary snoozer into something worthwhile? Fry it." — Chef John
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boneless skinless chicken breast halves
cayenne pepper to taste
vegetable oil for frying
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.
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!
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.
Amazing recipe! Followed it exactly.. Except added extra seasoning to the flour mixture. Highly recommended
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...
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
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!
* 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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Chef John’s buttermilk fried chicken is impossibly crispy and tasty.