Honey-Brined Fried Chicken Breasts

October 16, 2019

Is there anything less inspiring than a boneless-skinless chicken breast? How do we turn this culinary snoozer into something worthwhile? Fry it.

 

Ingredients

 3 cups cold water

1 teaspoon black pepper

¼ cup kosher salt

½ teaspoon garlic salt

¼ cup honey

½ teaspoon onion salt

4 boneless chicken breast halves

cayenne pepper to taste

¼ cup buttermilk

vegetable oil for frying

1 cup all-purpose flour

 

Directions

Direction recipes cooked by using SUNAVO induction Cooktop.

STEP 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.

STEP 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.

STEP 3
Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.

STEP 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.

STEP 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).

STEP 6
Transfer chicken to a cooling rack; allow to cool for 5 minutes.

 

Nutrition Per Serving

481 calories;

21.5 g total fat;

65 mg cholesterol;

6378 mg sodium.

49.4 g carbohydrates;

22.8 g protein.

Is there anything less inspiring than a boneless-skinless chicken breast? How do we turn this culinary snoozer into something worthwhile? Fry it.

 

Ingredients

 3 cups cold water

1 teaspoon black pepper

¼ cup kosher salt

½ teaspoon garlic salt

¼ cup honey

½ teaspoon onion salt

4 boneless chicken breast halves

cayenne pepper to taste

¼ cup buttermilk

vegetable oil for frying

1 cup all-purpose flour

 

Directions

Direction recipes cooked by using 

STEP 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.

STEP 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.

STEP 3
Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.

STEP 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.

STEP 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).

STEP 6
Transfer chicken to a cooling rack; allow to cool for 5 minutes.

 

Nutrition Per Serving

481 calories;

21.5 g total fat;

65 mg cholesterol;

6378 mg sodium.

49.4 g carbohydrates;

22.8 g protein.