Buttermilk Fried Chicken with Spinach Tomato Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 cup extra-virgin olive oil
- 1 1/2 cups buttermilk
- 3 tablespoons curry powder
- 1 1/2 teaspoons ground black pepper
- 2 teaspoons chili powder
- 1 1/2 cups all purpose flour
- 2 tablespoons minced shallot
- 4 teaspoons balsamic vinegar
- 1 1/2 pounds cherry tomatoes, halved
- Carbohydrate 36 g(12%)
- Cholesterol 232 mg(77%)
- Fat 126 g(193%)
- Fiber 5 g(20%)
- Protein 56 g(112%)
- Saturated Fat 18 g(89%)
- Sodium 1387 mg(58%)
- Calories 1493
Preparation 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.
Preparation 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.
