Add chicken and pickle juice to a medium-sized bowl. Marinate in the fridge for at least 1 hour. Drain.

Preheat the oven to 450°F. Place parchment paper on a large baking sheet.

In a bowl, combine the almond flour, arrowroot flour and spices.

Dip each piece of chicken into the whisked egg, then dip into the almond flour mixture and place onto a baking sheet. Repeat for all chicken pieces.

Bake at 450°F for 20 minutes or until the juices from the chicken run clear.