Name: Buttermilk Fried Chicken with Spinach Tomato Salad
Yield: Makes 6 servings
Ingredients: 1 1/2 cups buttermilk; 3 tablespoons curry powder; 3 3/4 teaspoons kosher salt, divided; 1 1/2 teaspoons ground black pepper; 3 whole chicken legs, cut into leg and thigh pieces; 6 chicken breast halves with skin and ribs; 1 1/2 cups all purpose flour; 2 teaspoons chili powder; 1 1/2 pounds cherry tomatoes, halved; 1/4 cup extra-virgin olive oil; 2 tablespoons minced shallot; 4 teaspoons balsamic vinegar; 3 cups (about) canola oil; 12 cups baby spinach leaves

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Buttermilk Fried Chicken with Spinach Tomato SaladMark Thomas

A good hit of curry spices up this classic. Begin marinating the chicken in the buttermilk mixture the night before.

Recipe information

Yield
Makes 6 servings

Ingredients

1 1/2 cups buttermilk

3 tablespoons curry powder

3 3/4 teaspoons kosher salt, divided

1 1/2 teaspoons ground black pepper

3 whole chicken legs, cut into leg and thigh pieces

6 chicken breast halves with skin and ribs

1 1/2 cups all purpose flour

2 teaspoons chili powder

1 1/2 pounds cherry tomatoes, halved

1/4 cup extra-virgin olive oil

2 tablespoons minced shallot

4 teaspoons balsamic vinegar

3 cups (about) canola oil

12 cups baby spinach leaves

Preparation

Step 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.
Step 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.
Step 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.)
Step 4
Add spinach to tomato salad; season with salt and pepper. Divide salad among plates; top with chicken.

TagsFried Chicken Southern American Buttermilk Dairy Chicken Leg Chicken Poultry Chicken Breast Cherry Tomato Tomato Vegetable Spinach Leafy Greens Main Dinner Nut Free Fry Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes