Stovetop, Frying pan
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!
Average estimated amount for one serving
On average, one serving of the recipe "Country-Fried Chicken with Salad" contains 982 Energy, 69 g of Fat, 48 g of Carbohydrates, 48 g of Protein, 4 g of Fiber.