Honey-Brined Fried Chicken Breasts

Recipe View Prepare the Brine: In a large bowl, combine the cold water, kosher salt, and honey. Stir until the salt is completely dissolved. (2 minutes)

Recipe View Brine the Chicken: Place the chicken breasts into the brine, ensuring they are fully submerged. Use a plate to weigh them down if necessary. Cover the bowl with plastic wrap and refrigerate for 1 hour. (1 hour)

Recipe View Prepare for Frying: Remove the chicken from the refrigerator, drain off the brine, and pat the chicken dry with paper towels. Transfer the chicken to another large bowl and pour the buttermilk over it. Let it stand at room temperature for 15 minutes. (15 minutes)

Recipe View Make the Flour Mixture: In a separate large bowl, whisk together the flour, black pepper, garlic salt, onion salt, and cayenne pepper. (2 minutes)

Recipe View Coat the Chicken: Dredge each chicken breast in the flour mixture, ensuring it is thoroughly coated on all sides. Place the coated chicken breasts on a cooling rack to dry for 15 minutes. (5 minutes)

Recipe View Heat the Oil: Meanwhile, pour vegetable oil into a large skillet until it reaches a depth of about 1/2 inch. Heat the oil over medium-high heat to 350 degrees F (175 degrees C). Use a thermometer to ensure accurate temperature. (10 minutes)

Recipe View Fry the Chicken: Working in batches to avoid overcrowding the skillet, carefully place the chicken breasts into the hot oil. Fry for 5 to 8 minutes per side, until golden brown and cooked through. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). (10-16 minutes per batch)

Recipe View Cool and Serve: Transfer the fried chicken to a cooling rack to drain excess oil. Let it cool for 5 minutes before serving. Enjoy! (5 minutes)