It's hard to find a fried chicken recipe for boneless, skinless breasts that does justice to the original dish, but this recipe succeeds. Don't skimp on the brine ingredients or timing - 8 hours is perfect for adding great flavor and moistness to the chicken. If using bone-in, skin-on dark meat, you could probably cut down the brining time - but the boneless, skinless breasts need the added boost.
I cut the recipe in half, but followed it as written after that, (as we all should if actually reviewing someone else's work). This one earned its Five Stars and will be in frequent menu rotation in our home. Thanks for the great recipe, Visions!
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It's hard to find a fried chicken recipe for boneless, skinless breasts that does justice to...