Buttermilk Fried Chicken with Spinach Tomato Salad

From the kitchen of Carly

Curry-spiced buttermilk fried chicken gets its crunch from a seasoned flour coating, then meets a bright spinach and tomato salad. The warm, crispy bird against cool greens and tangy vinaigrette makes this feel both indulgent and refreshingly balanced.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 1/2 cups buttermilk
  • 13 tablespoons curry powder
  • 13 3/4 teaspoons kosher salt, divided
  • 11 1/2 teaspoons ground black pepper
  • 13 whole chicken legs, cut into leg and thigh pieces
  • 16 chicken breast halves with skin and ribs
  • 11 1/2 cups all purpose flour
  • 12 teaspoons chili powder
  • 11 1/2 pounds cherry tomatoes, halved
  • 11/4 cup extra-virgin olive oil
  • 12 tablespoons minced shallot
  • 14 teaspoons balsamic vinegar
  • 13 cups (about) canola oil
  • 112 cups baby spinach leaves

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.

  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.