Recipe & Photo Credit: Samantha Teague, The Unskilled Cavewoman
½ cup avocado oil
½ tsp onion powder
½ to ¾ tsp Hepp’s Roasted Garlic Salt
1/3 cup cassava flour
1 lb. chicken breast, boneless skinless, cut into 2” chunks
- Heat a large cast iron skillet over medium heat, then add the oil.
- Add seasonings and flour to a medium mixing bowl and mix well.
- Rinse chicken pieces in a strainer with water, and pat just a bit so that they still have a little moisture to them, but are not drenched.
- Using a spoon, add chicken pieces to the flour mixture. Toss to coat pieces well.
- Using tongs, carefully place coated chicken in the hot oil. You will need to work in batches to keep them from sticking together and from cooling the oil down. This ensures for more crispiness.
- Use a splatter screen to protect yourself from oil burns and slippery messes on the floor.
- Cook on one side for about 4 minutes or until golden brown, then turn using the tongs and cook for another 4 minutes or until golden brown on that side too. (Overcooking will result in dry chicken, so watch them carefully.)
- Drain cooked pieces as each batch is finished on a paper towel lined plate.
Enjoy with bottled AIP ketchup, BBQ sauce, or imitation mustard like from KC Natural.