Herb, and Almond Flour Crusted Chicken

Slice the breast to open like a butterfly. Then pound till flattened. Slice into manageable portions.

Mix the spices almond flour and tapioca starch. Beat the eggs and heat the oil.

Dip the breast into eggs. Then into the almond mixture.

Let sit for just a bit when you coat the last piece fry the first one you dipped. Turn often so not to burn the coating.

When done move to a paper towel to absorb excessive amounts of oil. Repeat till done.

Serve I hope you enjoy!!