- 4 lbs Boneless Skinless Chicken Breast
- Kosher Salt
- Cracked Black Pepper
- 2 Eggs
- 1/2 Cup Unsweetened Almond Milk [can sub another unsweetened milk alternative of choice]
- 2 Cups Bob's Red Mill Gluten Free All Purpose Flour [or all-purpose gluten-free flour mix of your choice]
- Peanut Oil
Cut the chicken breasts in half or strips. You can cut them in half of strips. Generously salt and pepper the chicken.
Mix the eggs and almond milk in a bowl and set aside. Place the flour in a separate bowl.
Dip the chicken in the flour, then dip it in the egg mixture and then back in the flour to evenly coat each piece. Place on a sheet pan while your oil comes to temperature and all the chicken is coated in flour.
Place chicken in the hot oil and cook until it reaches 170 degrees on an instant read thermometer. Flipping halfway through. It took about 25 minutes for a half chicken breast. Place on a paper towel lined platter and allow to cool for 5 minutes.