Ingredients
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3 cups cold water
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¼ cup kosher salt
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¼ cup honey
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4 boneless skinless chicken breast halves
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¼ cup buttermilk
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1 cup all-purpose flour
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1 teaspoon black pepper
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½ teaspoon garlic salt
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½ teaspoon onion salt
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1 pinch cayenne pepper, or to taste
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2 cups vegetable oil for frying, or as needed
Directions
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Combine cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Place chicken breasts into the bowl and weigh them down with a plate to keep them completely submerged. Cover the entire bowl with plastic wrap and refrigerate for 1 hour.
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Remove the bowl from the refrigerator. Drain and dry chicken, then transfer to another large bowl. Pour buttermilk over chicken and let stand at room temperature for 15 minutes.
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Combine flour, pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
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Coat each chicken breast in flour mixture until very well covered on all sides. Place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.
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Meanwhile, heat 1/2 inch vegetable oil in a large skillet to 350 degrees F (175 degrees C).
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Working in batches, fry chicken breasts until browned and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Transfer chicken to a cooling rack and allow to cool for 5 minutes before serving.
Editor's Note:
The nutrition data for this recipe includes the full amount of brine and breading ingredients. The actual amount of the brine and breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
481 | Calories |
22g | Fat |
49g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 481 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 4g | 21% |
Cholesterol 65mg | 22% |
Sodium 6378mg | 277% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 1g | 5% |
Total Sugars 18g | |
Protein 23g | 46% |
Vitamin C 0mg | 0% |
Calcium 48mg | 4% |
Iron 3mg | 15% |
Potassium 232mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.