Buttermilk Fried Chicken with Spinach Tomato Salad

Name: Buttermilk Fried Chicken with Spinach Tomato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 355 milliliters all purpose flour; 3 liters baby spinach leaves; 4 teaspoons balsamic vinegar; 355 milliliters buttermilk; 710 milliliters (about) canola oil; 680 grams cherry tomatoes, halved; 6 chicken breast halves with skin and ribs; 2 teaspoons chili powder; 3 Tbsps curry powder; 2 teaspoons ground black pepper; 4 teaspoons kosher salt, divided; 59 milliliters extra-virgin olive oil; 2 Tbsps minced shallot; 3 whole chicken legs, cut into leg and thigh pieces

Buttermilk Fried Chicken with Spinach Tomato Salad might be just the Southern recipe you are searching for. This recipe serves 6. One portion of this dish contains roughly 43g of protein, 37g of fat, and It works best as a main course, and is done in around 45 minutes. A mixture of cherry tomatoes, chicken breast halves, buttermilk, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Mix buttermilk, curry powder, 3 teaspoons salt, and pepper in large bowl.

Ingredients you will need

Curry Powder

Buttermilk

Pepper

Salt

Equipment you will use

Bowl

Add chicken; turn to coat. Cover; chill at least 4 hours or overnight.

Ingredients you will need

Whole Chicken

Remove chicken from refrigerator. Line 2 baking sheets with paper towels.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

Paper Towels

Mix flour, chili powder, and 3/4 teaspoon salt in shallow dish.

Ingredients you will need

Chili Powder

All Purpose Flour

Salt

Mix tomatoes and next 3 ingredients in another large bowl.

Ingredients you will need

Tomato

Equipment you will use

Bowl

Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Pieces

Buttermilk

All Purpose Flour

Dip

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Frying Pan

Let stand at room temperature.)

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

Ingredients you will need

Salt And Pepper

Whole Chicken

Spinach

Tomato

Equipment

Ingredients

Servings:

355milliliters

all purpose flour 3liters

baby spinach leaves 4teaspoons

balsamic vinegar 355milliliters

buttermilk 710milliliters

(about) canola oil 680grams

cherry tomatoes, halved 6

chicken breast halves with skin and ribs 2teaspoons

chili powder 3Tbsps

curry powder 2teaspoons

ground black pepper 4teaspoons

kosher salt, divided 59milliliters

extra-virgin olive oil 2Tbsps

minced shallot 3

whole chicken legs, cut into leg and thigh pieces

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try J.J. Prum Graacher Himmelreich Spatlese Riesling. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 56 dollars per bottle.