Buttermilk Fried Chicken with Spinach Tomato Salad

Ingredients

• 1.5 cups flour 
• 12 cups baby spinach 
• 4 teaspoons balsamic vinegar 
• 1.5 cups buttermilk 
• 3 cups canola oil ()
• 1.5 pounds cherry tomatoes halved
• 6  chicken breast halves with skin and ribs
• 2 teaspoons chili powder 
• 3 tablespoons curry powder 
• 1.5 teaspoons pepper black
• 3.8 teaspoons kosher salt divided
• 0.3 cup olive oil extra virgin extra-virgin
• 2 tablespoons shallots minced
• 3  .6 lb. chicken legs and thighs. this weight usually gives me 4 legs and 4 thighs whole cut into leg and thigh pieces

Equipment

• bowl
• frying pan
• baking sheet
• paper towels

Directions

1. Mix buttermilk, curry powder, 3 teaspoons salt, and pepper in large bowl.
2. Add chicken; turn to coat. Cover; chill at least 4 hours or overnight.
3. Remove chicken from refrigerator. Line 2 baking sheets with paper towels.
4. Mix flour, chili powder, and 3/4 teaspoon salt in shallow dish.
5. Mix tomatoes and next 3 ingredients in another large bowl.
6. Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch.
7. Heat over medium-high heat to 375°F.
8. Remove 6 chicken pieces from buttermilk mixture. Dip in flour mixture and turn to coat; shake off excess.
9. 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.
10. Let stand at room temperature.)
11. Add spinach to tomato salad; season with salt and pepper. Divide salad among plates; top with chicken.