Ingredients

2 pounds boneless, skinless chicken breasts, trimmed

Kosher salt and ground pepper

1 cup arrowroot flour

6 tablespoons almond flour

1 ½ teaspoons paprika

¾ teaspoon garlic powder

¼ teaspoon chili powder

¾ cup seltzer

1 ½ teaspoons cream of tartar

¾ teaspoon baking soda

1 ½ cups coconut oil

Directions

Prepare plate with paper towel.

1.Cover chicken with plastic wrap and pound to even thickness. Cut each chicken breast diagonally into 1-inch-thick pieces. Dissolve ¼ cup kosher salt in 1 ½ quarts cold water in a large container to create a brine. Submerge chicken pieces in brine, cover, and refrigerate for 30 minutes.

2.Whisk arrowroot flour, almond flour, paprika, garlic powder, chili powder, ½ teaspoon salt, and ½ teaspoon ground pepper together in a large bowl. Whisk in seltzer until thoroughly combined and smooth. Let sit until thickened, about 15 minutes.

3.Whisk cream of tartar and baking soda into batter. Remove chicken from brine and pat dry with paper towels; discard brine. Add chicken to batter and toss to coat.

4.Heat coconut oil in 10-inch skillet over medium-high heat to 375 degrees. Remove one-quarter chicken of batter, allowing excess batter to drip back into bowl, and carefully add chicken to hot oil. Fry chicken until deep golden brown on one side, 3 minutes. Flip chicken and continue to fry until golden brown on second side, about 2 minutes. Maintain oil temperature between 325 and 350 degrees. Drain chicken on prepared plate.

Dip in your favorite sauce.

*adapted from the book Paleo Perfected