"breaded" chicken strips

By debrcovey

Ingredients

• 2/3 cup almond flour
• 1/3 cup coconut flour
• 1/4 cup arrowroot
• 1 tsp each onion powder, garlic powder, oregano, basil and sea salt
• 3/4 tsp pepper
• 1 large egg
• 1 lb boneless, skinless chicken cut into 1 1/2 inch strips
• 1/4 cup avocado or EVOO
• 1 cup marinara sauce
• 1/4 tsp red pepper flakes

Preparation

Step 1

preheat oven to 200 degrees. Place a metal rack over a baking sheet. In a shallow bowl whisk together almond and coconut flours ,arrowroot, onion powder, farlic powder, oregano, basil salt and 1/2 tsp pepper.
In a separate bowl, beat egg. Dip each chicken piece in egg then dredge in flour mixture.
In a medium skillet on medium, heat oil. Working in batches, cook chicken until golden and cooked through, 2 to 3 minutes per side. Place on rack-lined sheet; keep warm in oven while cooking the remaining chicken.
In a small saucepan on medium-low heat, heat marinara, pepper flakes and remaining 1/4 tsp black pepper, stirring occasionally until warmed. Serve with chicken.