Honey brined southern fried chicken breast

Mix a brine of cold water, salt and honey, stirring until no salt is left at the bottom.

Add two eight-ounce boneless skinless chicken breasts, weight them under the surface with a plate, cover with plastic and refrigerate one hour.

Take the breasts out, drain them and dry them very well with paper towels, then coat with just enough buttermilk.

Let the chicken sit in the buttermilk at room temperature 15 minutes.

Make a seasoned flour with garlic salt, onion salt, black pepper and plenty of cayenne.

Dredge the breasts so they are totally coated and caked on.

Rest them on a rack out of the fridge 15 minutes; this step is called important, not minor.

Start the vegetable oil at 350F; it will drop to about 300 to 310F when the chicken goes in and should stay there, so hold the heat a hair above medium.

Fry 12 to 15 minutes to cook through, turning as needed so neither side blackens before the middle is done.

Pull at an internal temperature of 155F; it rises a little as it sits.

Cool at least five minutes before cutting.

The thin coating cannot physically absorb much oil, which is what makes this a lighter version, and the honey brine keeps a skinless breast juicy through almost 15 minutes in hot oil.