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Honey-Brined Fried Chicken Breasts

Reviewed: Oct. 16, 2012
I have tried this recipe a few times and absolutely love it! The chicken is always moist and tender, and the coating is always crisp and delicious. The last time I made this I decided to double-coat it, so I doubled the coating recipe (basically made the mixture twice in two separate bowls) and then dipped the chicken in the buttermilk after the first coating. It was a little tougher to cut through, but the chicken within was still just as delicious and the two coats were very tasty! I'll be double-coating this from now on. :)
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