(Recipe and Photo are from our Meal Planning app, Real Plans Pro)

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Time: 35 minutes

Servings: 4

INGREDIENTS

1/2 cup tapioca flour

1/2 cup cassava flour

1/2 cup unsweetened shredded coconut

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

2 teaspoons sea salt, plus more to taste after cooking

1/2 teaspoon ground black pepper, to taste

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon ground turmeric

1 1/2 pounds boneless skinless chicken thighs

2 eggs

avocado oil, enough for 1/2 inch at the bottom of your pan

HOW TO PREPARE

1.In a large mixing bowl, add all of the ingredients except for the chicken, eggs, and oil. Set aside.

2.Beat eggs in another large bowl.

3.Cut chicken into bite-sized pieces and mix in a bowl with the beaten eggs.

4.Add the eggy chicken to the large mixing bowl with flour, and stir to completely coat the chicken in the flour mixture.

5.In a large saucepan on medium-high heat add about 1/2 of the oil. When the oil is hot and shimmering, add chicken in small batches.

6.Use tongs to turn the chicken pieces until all sides are brown. Remove chicken to a warm plate in the oven while you finish frying, adding more oil as needed.