Buttermilk Fried Chicken with Spinach Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A good hit of curry spices up this classic. Begin marinating the chicken in the buttermilk mixture the night before. 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 |
Directions:
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.
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.
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.)
4. Add spinach to tomato salad; season with salt and pepper. Divide salad among plates; top with chicken.
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