A lower fat version of the classic American fried chicken.
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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Serving Size: 1 Serving (466g) | ||
Recipe Makes: 2 | ||
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Calories: 1172 | ||
Calories from Fat: 845 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.9g | 125 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 58.2g | ||
Polyunsanturated Fat 26.1g | ||
Cholesterol 73.3mg | 23 % | |
Sodium 287.6mg | 10 % | |
Potassium 661.3mg | 17 % | |
Total Carbohydrate 46.5g | 14 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 44.6g | ||
Protein 36.8g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1172
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