SO GOOD!
I usually make extra because they are so good as leftovers too. Warm or cold. And perfect for kiddo lunches too.
INGREDIENTS:
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2 lbs chicken breast, cut into bite size pieces
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1 cup gluten free flour blend (in one bowl)
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4 eggs (in 2nd bowl)
Dry mixture (3rd bowl):
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1 cup gluten free bread crumbs
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1 cup almond flour
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1 tbsp paprika
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1 tbsp salt
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1 tbsp onion powder
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1 tbsp garlic powder
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1/2-1 cup of avocado or coconut oil
DIRECTIONS
Cut chicken into bite-sized pieces and set in a large bowl.
Preheat oven to 400. Cover a baking sheet with parchment paper.
Create a breading station.
1-gluten free flour
2-eggs, whisked
3-dry mixture
Add each piece of chicken to flour, then eggs (allow excess to drip off), then dry ingredients, & onto the baking sheet.
Bake for 10 minutes.
Heat a large griddle to 350 degrees with avocado oil.
Place the chicken on griddle and let cook for about 2-3 minutes on each side until it's a nice golden brown.
Store in glass container in the fridge. Tastes great leftover so make extra!
