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1 lb. organic boneless, skinless chicken breast or tenders
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup + 1 tablespoon hot sauce, divided
1-1/4 cup almond flour
1/2 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 cup avocado oil
2 tablespoon grass-fed butter or ghee
✨Cut chicken into strips if using a whole breast. Pat chicken dry and season with salt and pepper.
✨Whisk egg with 1 tablespoon hot sauce.
✨In a medium bowl, whisk almond flour, garlic powder, onion powder, paprika and cayenne until combined.
✨Dip sliced chicken into the egg, then dredge in flour mixture. Repeat until all chicken is coated.
✨In a large skillet, heat avocado oil for 2-3 minutes until hot.
✨Place chicken in the skillet, in batches, and let fry for 3-4 minutes on each side depending on how thick your chicken is. Cook until chicken is crispy and golden-brown, but juicy in the center. Place on towel to drain excess oil.
✨In a saucepan, heat butter until melted. Whisk in 1/2 cup hot sauce and bring to a simmer.
✨Add in chicken and toss until coated.
✨Remove to plate and serve immediately.
Recipe from lexiscleankitchen.com