Buttermilk Fried Chicken with Spinach Tomato Salad

Ingredients for Buttermilk Fried Chicken with Spinach Tomato Salad

• 350ml 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

• 190g plain flour

• 2 teaspoons chilli powder

• 675g cherry tomatoes, halved

• 60 ml extra jungfruolja

• 2 tablespoons minced shallot

• 20ml 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, chilli powder, and 3/4 teaspoons 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 191°C. 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.

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