Buttermilk Fried Chicken with Spinach Tomato Salad
Buttermilk Fried Chicken with Spinach Tomato Salad is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Mix buttermilk, curry powder, 3 teaspoons salt, and pepper in large bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.