- 2 pounds boneless skinless chicken breasts
- 1/4 cup cassava flour
- 1/4 cup coconut flour
- 1/4 cup ground pork rinds
- 1 tsp each of salt granulated garlic and granulated onion
- 1/4 cup broth
- cooking oil (I used part avocado oil and part bacon lard)
Mix all dry ingredients together in one bowl; pour broth into another bowl.
Cut chicken into ‘nugget’ sized pieces. Dip the pieces in broth, then in flour mix.
Place in hot, heavy bottomed pan (I use cast iron), with oil of your choice, fully covering bottom of pan and then some.
Cook until dark golden. My chicken was room temp, so, it didn’t take long to cook. If your chicken is cold, it may take a bit longer, or you may need to turn a couple times.