1cupspaghetti sauceI sometimes use my blender pasta sauce!
1/2cupDaiya Cheese Mozzarella Shredsor parmesan for those who can tolerate dairy
Instructions
Preheat your oven to 425 degrees.
Pound your chicken pieces to a uniform 1/2" thick...this is key to quick and even cooking (see picture above). I love my mallet for this!
As long as all your remaining ingredients are cued, preheat your pan over medium heat....cast iron and stainless steel will give you the best, most crunchy texture.
Meanwhile, place a 1/2 cup of tapioca flour (or other starch) on a plate, set aside.
In a bowl, whisk the non-dairy milk and avocado oil until slightly emulsified, set aside.
In another bowl, or on a plate, mix together the bread crumbs and all the seasonings.
Now your ready for your assembly line (see picture above). I like to set all my containers to the side of preheated pans so I can move the breaded pieces right into the pan.
Add a tablespoon of preferred fat to the awaiting pan, then begin your breading process.
Dredge a piece of chicken in the tapioca flour, shake of excess.
Dredge in the milk & olive oil emulsion.
Continue with the breadcrumbs, pressing firmly on both sides to get as many crumbs stuck on there as possible.
Cook chicken pieces until golden brown on each side, about 2-3 minutes per side.
Place chicken in an 11 x 17 baking pan or a a cookie sheet.
Drizzle each piece with a few tablespoons of sauce, and top with a sprinkling of cheese.
Bake in the oven for about 10-15 minutes to melt the cheese and heat the sauce through.
Enjoy!
Notes
Carbs are reduced to 16g per serving by using ground pork rinds. Make sure to use a sugar free spaghetti sauce.