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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.
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Angelothechef 3 years agoCooking this recipe only 2-3 minutes on each side is not enough. Must be cooked at least 15-20 total.
danpit 6 years ago[I posted this recipe.]