Name: Buttermilk Fried Chicken with Spinach Tomato Salad
Yield: 6 Servings
Ingredients: 1 1/2 cups buttermilk; 3 tablespoons curry powder; 3 3/4 teaspoons kosher salt, divided; 1 1/2 tablespoon 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; 2 teaspoons chili powder; 1 1/2 pounds cherry tomatoes, halved; 1/4 cup extra-virgin olive oil; 2 tablespoons minced shallot; 4 teaspoons balsamic vinegar; 3 cups (about) canola oil; 12 cups baby spinach leaves

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