A good hit of curry spices up this classic.
Begin marinating the chicken in the buttermilk mixture the night before.

1 1/2 cups 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
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

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, chili powder, and 3/4 teaspoon 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 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.)

Add spinach to tomato salad; season with salt and pepper. Divide salad among plates; top with chicken.

Makes 6 servings.