Description
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
- ¼ cup kosher salt
- ¼ cup honey
- 4 boneless skinless chicken breast halves
- ¼ cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon onion salt
- cayenne pepper to taste
- vegetable oil for frying
Instructions
- 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.
- 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.
- Combine flour
- pepper
- garlic salt
- onion salt
- and cayenne pepper in a large bowl.
- 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.
- Meanwhile
- heat 1/2 inch vegetable oil in a large skillet to 350 degrees F (175 degrees C).
- 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).
- Transfer chicken to a cooling rack and allow to cool for 5 minutes before serving.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 1 hr 45 mins
Servings: 4