Stove top, Frying pan
Set out 3 bowls. In the first, crack the egg. Season with salt & pepper & whisk it. Add a pinch of cayenne or chili powder for kick (optional)!
In the second bowl, add the flour. In the third, the breadcrumbs.
Dip the chicken in the flour bowl first. Then, dredge it in the egg. Transfer to the breadcrumbs & thoroughly coat on both sides.
For a thicker breading, dip again in the egg & breadcrumbs.
Add oil to frying pan & heat over medium-high heat. When the oil glistens & is nice and hot, add the chicken.
Pan fry the chicken for about 4 minutes on the first side & 3 minutes on the second. Be sure it's cooked through but also cooked to your liking.
Transfer the chicken to a paper towel covered plate to drain excess oil.
Place fresh baby spinach on the plate. Squeeze fresh lemon juice over top. Season with salt & pepper. Drizzle with olive oil (optional).
Cut chicken into strips. Serve alongside the bed of spinach & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Country-Fried Chicken with Salad" contains 992 Energy, 70 g of Fat, 48 g of Carbohydrates, 48 g of Protein.