Part 6/11:
However, chicken recipes do not end with pan roasting. Next, Chef John ventures into the realm of Southern fried chicken, cleverly using boneless, skinless chicken breasts. The secret here is brining them in a mixture of honey and salt, keeping them moist during frying. The key is maintaining a thin coating of seasoned flour, allowing for a tasty crunch while minimizing grease absorption. The results—juicy, flavorful fried chicken, served with spicy orange wing glaze—demonstrate that creativity in the kitchen can lead to healthier versions of classic comfort foods.