Buttermilk Country Fried Chicken with Cucumber Salad

Buttermilk Country Fried Chicken with Cucumber Salad
Photo by Scott Phillips


  • ¾ cup plus 2 Tbs. buttermilk
  • Freshly ground black pepper
  • 1 Tbs. canola or vegetable oil, plus 1 to 1-¼ cups for frying
  • ½ English cucumber, halved lengthwise, seeded, and thinly sliced crosswise (about 1 heaping cup sliced)
  • 2 boneless, skinless chicken breast halves (about ¾ lb. total), pounded to an even thickness (about ½ inch thick)
  • ¼ cup halved and very thinly sliced red onion
  • 1 very small clove garlic
  • + 4 more ingredients
    • 1-½ tsp. fresh lemon juice
    • 1 Tbs. chopped fresh dill
    • Kosher salt
    • ¾ cup all-purpose flour

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 l...

View full recipe at Fine Cooking


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