I usually make extra because they are so good as leftovers too. Warm or cold. And perfect for kiddo lunches too.
2 lbs chicken breast, cut into bite size pieces
1 cup gluten free flour blend (in one bowl)
4 eggs (in 2nd bowl)
Dry mixture (3rd bowl):
1 cup gluten free bread crumbs
1 cup almond flour
1 tbsp paprika
1 tbsp salt
1 tbsp onion powder
1 tbsp garlic powder
1/2-1 cup of avocado or coconut oil
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
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!