Use a fork or tongs to make sure both sides are coated. One at a time, place a chicken breast onto the plate with the almond flour mixture.Add the almond flour, tapioca flour, and seasonings to a large plate and mix it till its combined.In a medium sized mixing bowl, whisk the egg and then add the chicken breast and make sure they are coated well.This just helps give the chicken a little more crispy and golden brown color to the sauce.
Be sure to watch it to make sure it doesn't burn. Add the cooked and sauced chicken on top of the cooling rack and broil in the oven on high for 5 minutes. Optional- cover a cookie sheet in foil and place a cooling rack on top.When the chicken is done cooking, use tongs to carefully pick up one chicken breast at a time, place it in the sauce, and coat both sides with the sauce.While the chicken is cooking, add the hot sauce, ghee, and garlic powder to a medium sized saucepan and let the sauce sit over low heat till the chicken is done.Only flip the chicken once so the coating doesn't start to come off. Use tongs or a fork to flip the chicken carefully so the coating doesn't fall off. Gently place the chicken in the hot pan.One at a time, place a chicken breast onto the plate with the almond flour mixture and gently coat both sides of the chicken in the almond flour mixture.Add the avocado oil to a large skillet and heat to medium heat.Add the almond flour, tapioca flour, garlic powder, onion powder, parsley, salt, and pepper to a large plate and mix it till it's combined.In a medium sized mixing bowl, whisk the egg and then add the chicken breast to the bowl and coat them in the egg.Cut the chicken breast in half long ways making 4 total chicken breasts.
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