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Buttermilk Fried Chicken with Spinach Tomato Salad

Buttermilk Fried Chicken with Spinach Tomato Salad

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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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 buttermilk
3 tablespoons curry powder
3 3/4 teaspoons kosher salt, divided
1 1/2 teaspoons ground black pepper
3 whole chicken legs, cut into leg and thigh pieces
6 chicken breast halves with skin and ribs
190g de farinha de trigo
2 colheres de chá de pimenta em pó
675g cherry tomatoes, halved
60ml de azeite de oliva extra-virgem
2 colheres de sopa 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.