Honey-Brined Fried Chicken Breasts Recipe - Allrecipes.com
Honey-Brined Fried Chicken Breasts Recipe
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Honey-Brined Fried Chicken Breasts
See how to make crispy fried chicken that’s lighter with less fat! See more
  • READY IN hrs

Honey-Brined Fried Chicken Breasts

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    1 hr 45 mins


  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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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
May 09, 2012

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.

Most Helpful Critical Review
Sep 16, 2012

For all of the prep time and messing with frying, the result was moist chicken with a bland coating. Not worth repeating.

May 19, 2012

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!

May 27, 2012

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.

Jun 04, 2012

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...

Mar 04, 2013

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!

May 16, 2012

Amazing recipe! Followed it exactly.. Except added extra seasoning to the flour mixture. Highly recommended

Jun 14, 2012

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


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  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 49.4 g
  • 16%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 6378 mg
  • 255%

* Percent Daily Values are based on a 2,000 calorie diet.

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