Honey-Brined Southern Fried Chicken Breasts – Lower Fat Fried Chicken Breast Recipe
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26 Responses to “Honey-Brined Southern Fried Chicken Breasts – Lower Fat Fried Chicken Breast Recipe”
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1:26 SICKO?
I butterflied my breasts and then stabbed it with a fork a couple of times
and the breading stuck better and it cooked in less time. Lovely
alternative.
+seven asses LOL.
I was terrified until I realized your meant chicken breasts.
+Artie Wagoner That’s such a great idea.. thank you Artie
dude my family makes this like every day
will urine work?
Love making this recipe.. .absolutely pleasing. My sincere compliments to
the chef. Deeeliciousss!!
can you make chicken masala
What happens if I leave it in the brine for more than an hour?
+aafcwe mmbheb Alright. Thank you.
+Adnan Najeeb the longer u brine something the better, u don’t need more
very long however to brine small chicken breast. most people don’t brine
for more then 8 hours/overnight.
Outstanding.
That would go really good on a waffle, with some maple syrup.
CHEF, I LOVE U SO HARD.
dont you always double fry chicken?
You always have to over season the flour or you will not taste it. You also
double dip the chicken in the flour. Dip it once, wait a few minutes, then
dip it again as the flour becomes tacky. Use tongs to turn it. You can turn
it as many times as you want. I use a deep fryer and don’t turn it at all.
I love it loll, you was black in your past life loll it looks good.
this guy is fucking amazing (>★○★)>
You know what makes mixing salt, sugar, etc. with cold water extremely fast
and easy? A stick blender. You’re welcome.
I’m from Memphis. So I’m pretty southern and I’ve never actually seen
anyone that’s from here put gravy on any fried chicken recipe. It gets
soaked into the skin and breading and ruins it. However, I have seen fried
chicken breasts on waffles, which is delicious. But overall, I would
actually recommend that you don’t put a sauce or gravy of any kind on fried
chicken. If it’s well seasoned on the surface of the bird and the breading
is well seasoned, a sauce should be pretty redundant
When you cut in, my mouth watered!!
can you just fillet stye it in half??
+Jen L yea but the would be a cutlet and not fried chicken 😛 or chicken
fried chicken…
someone said they butterfied it and fried it at less time and it turned out
nicely
If you cut the chicken in smaller pieces before it’s breaded wouldn’t there
be less possibility of the breading becoming burnt before the interior is
done? Also, in my opinion, the more breading the better. Just a thought.