Makes 6 servings
3 tablespoons kosher salt
3 tablespoons brown sugar
1 cup boiling water
12 ice cubes
4 skinless, boneless chicken breast
1 cup unbleached, all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon paprika
¼ teaspoon granulated garlic powder
oil for frying
¾ cup buttermilk or regular milk
Combine salt, sugar and boiling water in a
medium-large, heatproof bowl. Stir until sugar
and salt are completely dissolved. Add ice. Cut
chicken into ½ x 2-inch strips. Place cut chicken
in the chilled brine mixture and refrigerate for 30
to 60 minutes.
Combine the flour with the salt, pepper, paprika
and granulated garlic in a shallow bowl; reserve.
When ready to cook, drain chicken and pat
completely dry. Heat oil in Cuisinart® 3.4-Quart
Deep Fryer to 375°F. Dip the drained and dried
chicken strips in buttermilk and roll in flour
mixture to coat well. Place the strips on a plate.
Carefully place the chicken strips in the hot oil in
batches. Cook, turning once, for about 3 to 4
minutes per side. Drain on layers of paper
towels and serve with Honey Mustard Sauce.