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Mix Cold Water, Kosher Salt, And Honey In A Large Bowl; Stir Until Salt Dissolves. Add Chicken Breasts, And Weigh Them Down With A Plate To Keep Them Completely Submerged. Cover Entire Bowl With Plastic Wrap And Refrigerate For 1 Hour. Remove Bowl From Refrigerator; Drain And Dry Chicken. Pour Buttermilk Over Chicken In A Large Bowl. Set Aside At Room Temperature For 15 Minutes. Combine Flour, Black Pepper, Garlic Salt, Onion Salt, And Cayenne Pepper In A Large Bowl. Coat Each Chicken Breast In Flour Mixture Until Well Covered On All Sides; Place Flour-Coated Chicken Breasts On A Cooling Rack To Dry For 15 Minutes. Heat Vegetable Oil In A Large Skillet To 350 Degrees F (175 Degrees C). Cook Chicken Breasts Until Browned And No Longer Pink In The Center, About 10 To 15 Minutes. An Instant-Read Thermometer Inserted Into The Center Should Read At Least 165 Degrees F (74 Degrees C). Transfer Chicken To A Cooling Rack; Allow To Cool For 5 Minutes.
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