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.
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I split the breasts in half and then let them soak in the buttermilk for about an hour. Great recipe!
I found the chicken tasty and tender, but really wanted a crisp crust. Mine was utterly soggy, and I'd love to know what went wrong. I liked the cucumber salad, but doubled the dill (I like dill, and it wasn't overpowering at 2 Tbsp) and added a teaspoon of rice vinegar pursuant to the critiques that it was bland.
The chicken was surprisingly delicious with so few ingredients and makes a beautiful crust. You truly don't miss the skin at all. I agree with a previous reviewer that the salad was nothing to write home about, but it is refreshing and simple and pairs nicely with the chicken. I'll do it again tonight, but I'll also search for another cucumber salad recipe in the future. I'll also include mashed potatoes because I love my carbs and it just seems to be missing something otherwise. For dessert, some sweet, ripe canteloupe slices. :)
Quick and easy for a weeknight dinner! Chicken was very good but I'll pass on the cucumber salad next time.
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