Honey-Brined Fried Chicken Breasts

Honey-Brined Fried Chicken Breasts

Recipe found here

3 C. cold water

1/4 C. kosher salt

1/4 C. honey

4 boneless skinless chicken breast halves

1/4 C. buttermilk

1 C. all-purpose flour

1/2 tsp. black pepper

1/2 tsp. garlic salt

1/2 tsp. onion salt

cayenne pepper to taste

corn oil for frying

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. 

Comments:
This is FANTASTIC!   Mike couldn't stop saying how great it was.  The only reason I don't like fried chicken is the skin, and this eliminates that problem...as well as the added fat skin has.  Still not the healthiest thing in world, but certainly better that a traditional fried chicken with skin and bones.