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Recipe

Buttermilk Country Fried Chicken with Cucumber Salad

Scott Phillips

Servings: 2

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.

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 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)

Nutritional Information

  • Nutritional Sample Size based on two servings
  • Calories (kcal) : 320
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 95
  • Sodium (mg): 960
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Protein (g): 37

Preparation

  • 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.

Serve with Basic Black-Eyed Peas and Flaky Buttermilk Biscuits.

Reviews

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Reviews

  • MichiganRich | 05/19/2018

    Sorry Allison Ehri Kreitler...Not sure why you put garlic in with the cucumber....totally cancels out the freshness of the cucumber/red onion...and as for the fried chicken...bland...the dill is the only thing that saves it....Was excited to try it...very let down and disappointed...do not recommend...Proves a point...not all blogs have good recipes...

  • nyna99 | 07/09/2013

    I split the breasts in half and then let them soak in the buttermilk for about an hour. Great recipe!

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