1 PAN

½ cup arrowroot starch
½ tsp sea salt
½ tsp freshly ground black pepper

2 BOWL

2 eggs

3 PAN

½ cup coconut flour, sifted
½ tsp sea salt
½ tsp freshly ground black pepper
¾ tsp granulated onion
½ tsp granulated garlic
½ tsp paprika
¼ tsp turmeric
CHICKEN

¾ cup coconut oil (or tallow, lard, or duck fat)
5 boneless, skinless chicken breasts, cut into 1-inch strips
Serves 4

Preheat your oven to 300°F.
Place a metal cooling rack on a baking sheet, and set aside.
In a shallow pan, place the #1 pan ingredients, and stir to combine.
In a bowl (#2), whisk the eggs, and set aside.
In a shallow pan, place the #3 pan ingredients. Stir to combine, and set aside.
In a large skillet, heat the coconut oil over medium heat. You want enough oil to come halfway up the sides of the chicken strips.
With a fork, pick up a chicken strip, and place it in the arrowroot mixture (#1 pan). Toss it to coat.
Next, put the coated strip in the whisked eggs (#2 bowl), and turn it to coat.
Move the strip to the coconut flour mixture (#3 pan), and turn it to coat.
Place the strip in the skillet. Repeat steps 7-9 with the additional chicken strips until the pan is full but not crowded. The chicken strips should not touch each other.
Cook the chicken on one side until it is browned, about 2 minutes. Then turn the strips, and continue cooking until the other side is nicely browned, about 2 minutes more.
Place the browned chicken strips on the metal cooling rack on top of the baking sheet, and place the whole thing in the oven to cook while you fry the remaining strips.
Continue to place browned strips on the rack until the last one is done. Leave the pan in the oven for an additional 8 minutes after adding the last strip.
Remove the pan from the oven, and let the strips cool to room temperature, but for no longer than 1 hour.
Place the chicken strips in an airtight container, separating the rows with wax paper. Refrigerate until needed. Serve with the Honey Mustard and Spicy Avocado dipping sauces.