Honey-Brined Fried Chicken Breasts

Step 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.

Step 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.

Step 3
Combine flour, pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.

Step 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.

Step 5
Meanwhile, heat 1/2 inch vegetable oil in a large skillet to 350 degrees F (175 degrees C).

Step 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).

Step 7
Transfer chicken to a cooling rack and allow to cool for 5 minutes before serving.