GF DF Chicken Fingers

In a large shallow bowl, add cassava flour, coconut flour and spices.

In a separate large shallow bowl, add whisked egg.

Cut the chicken breast into strips. Dip chicken breast stripe into egg mixture then flour mixture. Repeat, dip into egg mixture then flour mixture to get a double coating.

Heat a large skillet on medium to high heat with coconut oil.

Add chicken breast stripe to skillet and cook until golden brown, flip and cook until golden brown and middle is cooked through.

Once the stripe is cooked fully, transfer to a plate with a paper towel so that excess oil can drain off.

Serve with roasted potatoes, broccoli and bell peppers.