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|
|Calories from Fat: 845 (72%)|
|Amt Per Serving||% DV|
|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 %|
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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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