Honey Nut Shredded Wheat "Fried" Chicken

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Prep Time: 30 Min

Total Time: 90 Min

Servings: 6 servings

Ingredients

Brine:

  • 1 gallon cold water
  • ¾ cup kosher salt
  • ½ cup honey
  • 10 bay leaves
  • 6 cloves garlic, smashed but not peeled
  • 2 tbsp black peppercorns
  • 1 tbsp mustard seeds
  • 2 tsp celery seeds
  • 2 rosemary sprigs
  • 1 small bunch thyme
  • 1 small bunch parsley
  • 3 lemons zest and juice

Batter:

  • 3 pounds chicken breasts, boneless and skinless (about 4 breasts)
  • 1 cup AP flour
  • 2 tsp kosher salt
  • ½ tsp freshly ground pepper
  • 2 cups buttermilk
  • 1 egg
  • 4 cups Post Honey Nut Shredded Wheat (ground to resemble coarse bread crumbs)
  • 1 tbsp unsalted butter, melted

Directions

  1. Brine Chicken: In a stockpot, mix together ingredients for brine. After zesting and juicing the lemons, add the lemon carcasses to the brine. Simmer brine, stirring frequently, until salt and honey have dissolved. Remove from heat and allow to cool. Add portioned chicken breasts to cold brine. Cover and refrigerate overnight.
  2. Make Chicken Dredge: Add cereal to work bowl of food processor fitted with blade. Pulse on/off until cereal resembles very coarse breadcrumbs. In a large bowl, mix together flour, cereal and all dry seasonings. Mix well to combine. Whisk together buttermilk and eggs. Melt butter in microwave or in a small pan on the stovetop.
  3. Dredge Chicken: Prepare a baking sheet with parchment or a silpat (silicone baking mat). (A shallow baking pan coated with cooking spray will also work.) Remove chicken from brine. Wipe off any residual herbs and spices. Lay on a plate or baking sheet. Working one at a time, dredge chicken breast in egg mixture. Remove from mixture, letting excess drip off, then dredge in cereal mixture. Press to adhere. Repeat process again with same breast, so it is double coated. Place double-coated chicken breast on prepared baking sheet. Continue process with each chicken breast.
  4. Arrange chicken breasts on baking sheet so they are not touching. Drizzle or lightly brush each breast with melted butter. Season lightly with salt and pepper. Bake at 350°F until chicken is tender not pink, and juices run clear, about 20-25 minutes.

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