Buttermilk Fried Chicken with Spinach Tomato Salad
Crispy curry-spiced buttermilk fried chicken served alongside a fresh salad of baby spinach and cherry tomatoes dressed with balsamic vinegar and olive oil. A perfect combination of comfort food and fresh vegetables.
Ingredients
- •1½ cups buttermilk
- •3 tablespoons curry powder
- •3¾ teaspoons kosher salt
- •1½ teaspoons ground black pepper
- •3 whole chicken legs
- •6 pieces chicken breast halves
- •1½ cups all purpose flour
- •2 teaspoons chili powder
- •1½ pounds cherry tomatoes
- •¼ cup extra-virgin olive oil
- •2 tablespoons minced shallot
- •4 teaspoons balsamic vinegar
- •3 cups canola oil
- •12 cups baby spinach leaves
Cooking Instructions
- 1.
Mix buttermilk, curry powder, 3 teaspoons salt, and pepper in large bowl. Add chicken; turn to coat. Cover; chill at least 4 hours or overnight.
240 min
- 2.
Remove chicken from refrigerator. Line 2 baking sheets with paper towels. Mix flour, chili powder, and 3/4 teaspoon salt in shallow dish. Mix tomatoes and next 3 ingredients in another large bowl.
10 min
- 3.
Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch. Heat over medium-high heat to 375°F. Remove 6 chicken pieces from buttermilk mixture. Dip in flour mixture and turn to coat; shake off excess. Add chicken, skin side down, to skillet. Reduce heat to medium-low. Cover; cook until brown, about 12 minutes. Turn chicken over. Cook uncovered until cooked through, about 5 minutes for breasts and 10 minutes for legs and thighs; transfer to paper towels. Repeat with remaining chicken. (Salad and chicken can be made 2 hours ahead. Let stand at room temperature.)
45 min
- 4.
Add spinach to tomato salad; season with salt and pepper. Divide salad among plates; top with chicken.
5 min
