Buttermilk Country Fried Chicken with Cucumber Salad

2 Servings
100% would make this recipe for Buttermilk Country Fried Chicken with Cucumber Salad again.

A lower fat version of the classic American fried chicken.

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Buttermilk Country Fried Chicken with Cucumber Salad Ingredients

1/4 cup Red onion halved and thinly sliced	1 tablespoons Fresh dill chopped
1 clove Garlic	Black pepper to taste
Kosher Salt to taste	1 cup Cucumber seeded and thinly sliced
1 1/4 cups Vegetable oil for frying	3/4 cup All purpose flour
1 cup Buttermilk	2 boneless chicken breast halves
1 1/2 teaspoons Fresh lemon juice

Instructions for Buttermilk Country Fried Chicken with Cucumber Salad

Put the onion in a small bowl, cover it with very hot water and let it sit for 15 minutes.

Roughly chop the garlic, sprinkle with salt and mash it into a paste. In a medium bowl, whisk the mashed garlic, 1 Tbs. oil, 2 Tbs. buttermilk, the lemon juice, dill, tsp. salt, and a few grinds of pepper. Toss the cucumber in this dressing. Drain the onion and toss it with the cucumber.

Put the flour in a shallow bowl, and in another shallow bowl, mix cup buttermilk with 1 tsp. salt. Season the chicken breasts with salt and pepper. Dip the chicken in buttermilk and then dredge in the flour.

Heat inch of oil in a skillet on medium-high heat. Cook the chicken unttil golden brown on both sides, 2 to 3 minutes per side. Drain on paper towels.

Serve the chicken with the cucumber salad.

Main Ingredient: ChickenCuisine: American