Buttermilk Country Fried Chicken with Cucumber Salad
A lower fat version of the classic American fried chicken."Cooking this recipe only 2-3 minutes on each side is not enough. Must be cooked at least 15-20 total." - Angelothechef
Yield: 2 Ready in 45 minutes
4 people trying soon
Verified by stevemur
|1/4 cupRed onion; halved and thinly sliced|
|Kosher Salt; to taste|
|1 1/4 cupsVegetable oil; for frying|
|1 1/2 teaspoonsFresh Lemon Juice|
|1 tablespoonsFresh dill; chopped|
|Black pepper; to taste|
|1 cupCucumber; seeded and thinly sliced|
|3/4 cupAll purpose flour|
|2 boneless chicken breast halves|
Buttermilk Country Fried Chicken with Cucumber Salad Preparation
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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Buttermilk Country Fried Chicken with Cucumber Salad Reviews
Cooking this recipe only 2-3 minutes on each side is not enough. Must be cooked at least 15-20 total.
3 years, 3 weeks, 5 days, 15 hours, 14 minutes ago
[I posted this recipe.]
6 years, 2 months, 3 weeks, 13 hours, 29 minutes ago