Stovetop, Frying pan, Knife
Crack the egg into a small bowl. Season with salt & pepper. Add the chili powder (optional). Whisk it all together.
Add the flour, egg & bread crumbs to 3 shallow dishes (each in its own dish!). Thoroughly dredge the chicken in the flour, then in the egg.
Dredge the chicken in the bread crumbs.
For a thicker breading, dip again in the egg & bread crumbs!
Heat the oil in a pan over medium-high heat. When the oil glistens, add the chicken. Cook for 3 min.
Flip over the chicken. Reduce the heat to medium. Cook for another 5 min, or until cooked through & crispy.
Transfer the chicken to a paper towel-lined plate.
Slice the chicken.
Arrange the sliced chicken & baby spinach on a serving plate. Squeeze fresh lemon juice over all. Season the spinach salad with salt, pepper & a drizzle of olive oil. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Country-Fried Chicken with Salad" contains 984 Energy, 69 g of Fat, 48 g of Carbohydrates, 48 g of Protein, 4 g of Fiber.