This recipe is so easy and the chicken always turns out wonderfully! Cooking times will vary based on the cut and size of chicken you are using.
1 1/2 lbs chicken
large pinch sea salt
4 TB avocado oil
1/4 cup arrowroot
pinch of sea salt and pepper
2 TB water or milk
1/2 cup arrowroot
1/4 cup coconut flour
1/4 tsp sea salt
pinch black pepper
1/8 tsp garlic powder
1/4 tsp chili powder (smoked chili is awesome!)
Take the chicken out from the refrigerator and pat it dry. Season it with salt and pepper. Let it sit at room temperature for 20 minutes. Preheat your oven to 400 degrees. Grease a large cast iron pan(s) (or two if needed to not crowd the chicken) with the avocado oil
Get out three bowls. Place 1/4 cup arrowroot in the first bowl. Add a pinch of sea salt and black pepper. Stir to combine.
Add the egg and water or milk to the second bowl. Whisk together.
Add 1/2 cup arrowroot, 1/4 cup coconut flour, sea salt, black pepper, garlic powder and chili powder to the third bowl. Stir to combine.
Add the chicken pieces, one at a time, to the first bowl, then the second bowl, then the third bowl. Place the coated chicken in your greased cast iron pan.
Place the pan in the oven and bake until the chicken is done (165 degrees), flipping halfway through cooking. Remove the chicken to a plate or tray to rest for a few minutes. Enjoy!