Buttermilk Fried Chicken with Spinach Tomato Salad

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This aromatic buttermilk fried chicken is a high-protein dinner that balances indulgent, crispy textures with the vibrant freshness of a Mediterranean-style salad. By marinating the chicken in spice-infused buttermilk, the meat remains incredibly tender while the light dusting of seasoned flour creates a golden, shattering crust. The addition of curry powder provides a subtle heat and depth of flavour that pairs beautifully with the tangy balsamic dressing.

Perfect for a weekend treat or a rewarding midweek meal, this dish replaces traditional heavy sides with a nutrient-dense spinach and cherry tomato salad. The acidity from the tomatoes and vinegar cuts through the richness of the fried chicken, making it a well-rounded and satisfying plate. It is an excellent choice for those seeking a homemade alternative to takeaway favourites without compromising on quality ingredients.

Ingredients for Buttermilk Fried Chicken with Spinach Tomato Salad

350ml de suero de leche
3 tablespoons curry powder
3 3/4 teaspoons kosher salt, divided
1 1/2 cucharaditas de pimienta negra molida
3 whole chicken legs, cut into leg and thigh pieces
6 chicken breast halves with skin and ribs
190g de harina común
2 cucharaditas de chile en polvo
675g cherry tomatoes, halved
60ml de aceite de oliva virgen extra
2 cucharadas de chalota picada
20ml balsamic vinegar
3 cups (about) canola oil
12 cups baby spinach leaves

How to make Buttermilk Fried Chicken with Spinach Tomato Salad

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, chilli powder, and 3/4 teaspoons 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 191°C. 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.