Ingredients

• 3 cups cold water
• 0.25 cups kosher salt
• 0.25 cups honey
• 4 bonelesss skinless chicken breast halves
• 0.25 cups buttermilk
• 1 cup all-purpose flour
• 1 teaspoon black pepper
• 0.5 teaspoons garlic salt
• 0.5 teaspoons onion salt
• 1 pinch cayenne pepper , or to taste
• 2 cups vegetable oil for frying , or as needed

Instructions

1. 1 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.
2. 2 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.
3. 3 Combine flour, pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
4. 4 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.
5. 5 Meanwhile, heat 1/2 inch vegetable oil in a large skillet to 350 degrees F (175 degrees C).
6. 6 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).
7. 7 Transfer chicken to a cooling rack and allow to cool for 5 minutes before serving.

Nutrition per serving