Buttermilk Country Fried Chicken with Cucumber Salad
by Allison Ehri Kreitler
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Serves two.
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 1-1/4 cups for frying
3/4 cup plus 2 Tbs. buttermilk
1-1/2 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 all-purpose flour
2 boneless, skinless chicken breast halves (about 3/4 lb. total), pounded to an even thickness (about 1/2 inch thick)
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. 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.
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. 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.)
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 1-1/4 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. 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.
nutrition information (per serving):
Size:
based on two servings;
Calories
(kcal):
320;
Fat
(kcal):
14;
Fat Calories
(g):
120;
Saturated Fat
(g):
2;
Protein
(g):
37;
Monounsaturated Fat
(g):
7;
Carbohydrates
(g):
10;
Polyunsaturated Fat
(g):
3.5;
Sodium
(mg):
960;
Cholesterol
(mg):
95;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 83, pp. 82c
January 1, 2007
