Ingredients
3
3/4 tsp kosher salt, divided
1
1/2 tsp ground black pepper
3
whole chicken legs, cut into leg and thigh pieces
6
chicken breast halves with skin and ribs
1
1/2 cups all purpose flour
1
1/2 pounds cherry tomatoes, halved
1/4
cup extra-virgin olive oil
3
cups (about) canola oil
12
cups baby spinach leaves
Directions
1.
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.
2.
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.
3.
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.)
4.
Add spinach to tomato salad; season with salt and pepper. Divide salad among plates; top with chicken.
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