Four 8-ounce skin-on, boneless chicken breasts
4 cups buttermilk
Vegetable oil, for frying
Self-rising flour, for dredging
1/2 cup maple syrup
2 tablespoons sambal
2 tablespoons hot sauce
1 cup white vinegar
3/4 cup sugar
2 English cucumbers, thinly sliced into half moons
1 small Vidalia onion, thinly sliced
1 tablespoon chopped fresh tarragon
1 teaspoon salt
4 slices garlic Texas toast
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