Buttermilk Country Fried Chicken with Cucumber Salad

Ready in 45 minutes
2 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Buttermilk Country Fried Chicken with Cucumber Salad"

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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


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

Original recipe makes 2



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.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 1172 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Cooking this recipe only 2-3 minutes on each side is not enough. Must be cooked at least 15-20 total.
Angelothechef 4 years ago
[I posted this recipe.]
danpit 7 years ago
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