|20 min||10 min||2|
|4 slice||Bread, gluten free (or gluten free breadcrumbs)|
|1/2 cup||Coconut flour|
|1/2 tsp||Black pepper|
|2 medium egg||Egg|
|2 breast||Chicken breast, boneless, skinless (cut into bite-sized pieces)|
|2 tbsp||Avocado oil|
|3/4 cup||Barbecue sauce (or wing sauce of choice)|
Toast the bread, process into breadcrumbs and place in a shallow dish.
Combine flour, pepper, salt and paprika in a shallow dish.
Scramble the eggs in a shallow dish.
Keeping one hand dry and one hand wet, coat the chicken in the flour mixture and shake off any extra flour. Then, using your wet hand, dip the boneless chicken wing in eggs and gently let any extra egg drip off. Finally cover in bread crumbs.
Heat oil frying pan on medium heat, add chicken and cook for 10-15 minutes until cooked through and no longer pink.
Pour the sauce in a large bowl and gently toss the boneless chicken wings in the sauce until evenly coated. Enjoy hot!