Buttermilk Fried Chicken With Spinach Tomato Salad Recipe

Name: Buttermilk Fried Chicken With Spinach Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; ½ cups baby spinach leaves

Servings: persons

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
½ cups baby spinach leaves

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 375u00b0F. 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.

2902

kcal

Calories

273

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups buttermilk, 3 tablespoons curry powder, 3 3/4 teaspoons kosher salt, divided, 1 1/2 teaspoons ground black pepper, and more.

Yes, Buttermilk Fried Chicken With Spinach Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Buttermilk Fried Chicken With Spinach Tomato Salad

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