Honey-Brined Fried Chicken Breasts

Donna

Want the satisfaction of fried chicken without all the extra calories of skin and heavy batter? Give this recipe a try for surprisingly juicy boneless, skinless, honey-brined fried chicken breasts.

Modified from: Honey-Brined Fried Chicken Breasts

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Ingredients

25 m servings
Serving size has been adjusted!
Original recipe yields 4 servings



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Directions

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  1. Mix cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Add chicken breasts, and weigh them down with a plate to keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour.
  2. Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.
  3. Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
  4. Coat each chicken breast in flour mixture until well covered on all sides; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.
  5. Heat vegetable oil in a large skillet to 350 degrees F (175 degrees C). Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. Transfer chicken to a cooling rack; allow to cool for 5 minutes.

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