Buttermilk Fried Chicken With Spinach Tomato Salad

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

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

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.
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.
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.)

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

Makes 6 servings.


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