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.