I’m ecstatic to present to you my interpretation of knedlky. It’s wonderfully comforting, enjoyable to cook, and simple. If you enjoy dumplings, especially those that are excellent at soaking up sauce, you should include these in your regular menu. With hot gravy, serve.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 20 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 4 |
Ingredients
- 3 cups cold water
- ¼ cup kosher salt
- ¼ cup honey
- 4 boneless skinless chicken breast halves
- ¼ cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon onion salt
- 1 pinch cayenne pepper, or to taste
- 2 cups vegetable oil for frying, or as needed
Instructions
- 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.
- 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.
- Combine flour, pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
- 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.
- Meanwhile, heat 1/2 inch vegetable oil in a large skillet to 350 degrees F (175 degrees C).
- 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).
- Transfer chicken to a cooling rack and allow to cool for 5 minutes before serving.
- The nutrition data for this recipe includes the full amount of brine and breading ingredients. The actual amount of the brine and breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 481 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 4 g |
| Sodium | 6378 mg |
| Sugars | 18 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I made it EXACTLY as in the recipe. Delicious. Picky kids loved it too.
I’ve made this several times, sometimes not even bothering with the buttermilk soak and it still works great. Beware—don’t bring for longer than indicated or you will end up with some very salty fried chicken.
l am typically the worst chicken fryer. l figured I’d give this a try. PERFECTION! After dinner, hubby said he can’t wait for lunch tomorrow because there are enough leftovers for excellent sandwiches. THANK YOU!
T hat was some good chicken. That’s what the family said… the fry time took a bit longer as our breasts were a bit large. I was afraid they’d be dried out. BUT NOPE that brine had them juicy and moist. I added about 1/4 tsp of the cayenne. The crispy batter was thin- but very flavorful. Subbed half and half with white vinegar for the buttermilk.
The new favorite dish in our house, for weekends when I have time to prep everything. We serve it with mashed potatoes and gravy, and broccoli. Winner.
This came out really good. The meat was very juicy and flavorful, however I did leave it in the brine for 4+ hours. I also changed the flour to Pillsbury all purpose Gluten Free flour, so my wife could eat this. we aren’t big on salt, in our house; so I used the garlic salt, but switched to onion powder. I could have probably just used garlic powder also, because the salt from the brine really penetrated the chicken well.
I also used garlic and onion powders instead of salt and the flavor was perfect. I did goof up and floured the breasts before I let them sit in some buttermilk (milk with lemon juice). So I shook off the flour that would come off and was grateful that there was still enough flour mix left that hadn’t been used. So I went back and did the buttermilk and then re-floured and fried. I did split the boneless breasts in half because I was concerned that they might be undone in the middle when they were done on the outside. I certainly will make these again.
This chicken came out tender, juicy and delicious. I followed the recipe exactly and the only problem we ran into was that my family did not like the flavor of the flour coating. I will do some of my own adjustments next time but, other than that, wonderful! Who knew honey and salt could make chicken so wonderful, lol. Thank you for sharing!
Seemed like a lot of work for a “so-so” result. Won’t make it again.
I had this saved for ages and finally got around to making it. So glad I did…this chicken was fantastic! It was the first time I tried frying chicken but the step by step instructions made it so easy. The only change I made was I used garlic and onion powders ( it’s what I had on hand) and regular salt on the dredging flour. I also increased the powders to a full teaspoon. It took about 9 minutes per side (the chicken breasts were huge) and then kept them warm in the oven while I finished the rest of dinner which was mashed potatoes and gravy and steamed green beans with a garlic sauce. It was awesome if I do say so myself and well worth the effort:) this will be in my regular rotation. Thanks for the great recipe!
Great recipe! I love the way Chef John frequently adds a little cayenne pepper to his recipes. I followed the recipe to a tee and it came out perfect, moist meet, crispy crust, and very tasty. I’ll use this again soon as my husband really loved it.
Delicious. I would make it again. I didn’t have buttermilk so I substituted whole milk w/lemon juice. This worked fine but I would love to try it with buttermilk the next time.
This is delicious! So much flavor and so moist. Chef John nailed it once again!!
Good, followed the recipe exactly, except for subbing a watered down sour cream for the buttermilk. Everyone enjoyed this, but I’m not sure it was worth all the trouble.
This was a nice change to standard fair boneless breasts. The only changes I made were not using buttermilk, I used what I had, organic skim, and I hammered thicker part of the breasts to even thickness & cut each breast into 3 equal sized pieces. Made cooking a little faster & Hubby loved it! Yum!
I didn’t have buttermilk so I substituted 1 cup milk with 1 tbsp white vinegar.
Made as is, came out great.
Made it just as the recipe called for except used Avocado Oil. It was great!
very moist, I did have thicker breast so I turned the heat down and only flip them once 🙂 perfectly golden. This recipe is a keeper
Awesome fried chicken, the brine made these very juicy inside.
Very juicy and crispy.