Buttermilk Country Fried Chicken With Cucumber Salad

Buttermilk Country Fried Chicken with Cucumber Salad is a delightful and satisfying dish that combines crispy, golden-brown chicken with a refreshing cucumber salad. The chicken is tenderized, dipped in a buttermilk mixture, and coated with flour before being fried to perfection. This cooking technique creates a crunchy exterior while keeping the meat juicy and flavorful.

The cucumber salad adds a fresh and tangy element to the dish. The cucumbers are dressed in a garlic-infused dressing made with lemon juice, dill, and buttermilk. The combination of the cool and crisp cucumbers with the warm and crispy chicken creates a wonderful contrast of textures and flavors.

This Southern-inspired recipe is perfect for a comforting and delicious meal. It can be enjoyed as a main course for lunch or dinner, and the vibrant flavors of the cucumber salad complement the richness of the fried chicken. It’s a classic dish that is sure to be loved by both family and friends.

SERVES: 2

INGREDIENTS:

• 1/4 cup halved and very thinly sliced red onion
• 1 very small clove garlic
• Kosher salt
• 1 Tbs. canola or vegetable oil, plus 1 to 11/4 cups for frying
• 3/4 cup plus 2 Tbs. buttermilk
• 11/2 tsp. fresh lemon juice
• 1 Tbs. chopped fresh dill
• Freshly ground black pepper
• 1/2 English cucumber, halved lengthwise, seeded, and thinly sliced crosswise (about 1 heaping cup sliced)
• 3/4 cup unbleached all-purpose flour
• 2 boneless, skinless chicken breast halves (about 3/4 lb. total), pounded to an even thickness (about 1/2 inch thick)

INSTRUCTIONS:

1. 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 it with a generous pinch of salt, and mash it into a paste with the side of a chef’s knife.
2. In a medium bowl, whisk the mashed garlic, 1 Tbs. oil, 2 Tbs. buttermilk, the lemon juice, dill, 1/4 tsp. salt, and a few grinds of pepper. Toss the cucumber in the bowl with the dressing. Drain the onion, toss it with the cucumber salad, and let sit to allow the flavors to meld.
3. Put the flour in a shallow bowl and, in another shallow bowl, mix the remaining 3/4 cup buttermilk with 1 tsp. salt. Season the chicken with 3/4 tsp. salt and 1/4 tsp. pepper.
4. Dip the chicken in the buttermilk and then dredge it in the flour. (You can let the chicken sit in the flour while the oil heats; gently shake off excess flour before cooking.)
5. Choose a skillet (preferably cast iron) that’s large enough to fit the chicken. Pour in oil to a depth of 1/4 inch (about 1 cup for a 10-inch skillet or 11/4 cups for an 11-inch skillet). Heat over medium-high heat. When the oil is shimmering and the chicken sizzles briskly when a corner is dipped in the oil, cook the chicken until golden brown on both sides, 2 to 3 minutes per side.
6. Transfer the chicken to paper towels and pat lightly to absorb excess oil. Sprinkle the chicken with a pinch of salt and serve it with the cucumber salad.

NUTRITIONAL INFORMATION:

PER SERVING

•  320 CALORIES | 37G PROTEIN | 10G CARB | 14G TOTAL FAT | 2G SAT FAT |
  7G MONO FAT | 3.5G POLY FAT | 95MG CHOL | 960MG SODIUM | 1G FIBER

NOTE:

• Many buttermilk fried chicken recipes call for marinating the chicken overnight, but not this one. Here, a dip in the buttermilk and a dredge in flour is all you need to get the golden, crunchy coating everyone loves. The bright cucumber salad balances out the meal.