Buttermilk Fried Chicken with Spinach Tomato Salad

Buttermilk Fried Chicken with Spinach Tomato Salad
Photo by Mark Thomas

Ingredients

  • 1 ½ teaspoons ground black pepper
  • 3 cups canola oil
  • 12 cups baby spinach leaves
  • 3 whole chicken legs
  • 3 ¾ teaspoons kosher salt
  • 1 ½ cups all purpose flour
  • ¼ cup extra-virgin olive oil
  • + 7 more ingredients
    • 1 ½ cups buttermilk
    • 4 teaspoons balsamic vinegar
    • 3 tablespoons curry powder
    • 6 chicken breast halves with skin and ribs
    • 1 ½ pounds cherry tomatoes
    • 2 teaspoons chili powder
    • 2 tablespoons shallot

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 a...

View full recipe at Epicurious

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