Chicken: Combine 1 cup of the House-Autry Chicken Fry with water; mix well. Dip chicken in batter. Roll chicken in the remaining 1/2 cup dry Chicken Fry on a plate until coated. Deep fry in 375°F oil until golden brown (4-5 minutes).

Corn: Preheat oven to 350°F. Spray corn with nonstick cooking spray and place on a baking sheet. Drizzle ears with maple syrup. Bake for 25-30 minutes, turning halfway through cooking. Cool to room temperature and cut kernels off the cob.

Pecans: In a small skillet, melt butter. Add pecans and cook over medium heat, stirring constantly until toasted, about 5 minutes. Sprinkle with kosher salt. Set aside to cool.

To Assemble: In a large salad bowl, layer or toss together spinach, onions, tomatoes, chicken, corn and pecans. Top with dressing.