Ingredients
- 1 pound skinless chicken thighs cut into bite-sized pieces
- 3/4 cup mayo or 2 eggs, whisked
- ⅓ cup arrowroot flour
- ¼ cup coconut flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 450°F.
- Place parchment paper on a large baking sheet.
- In a bowl, combine the arrowroot flour, coconut flour and spices.
- Dip each piece of chicken into the mayo (or egg wash), then dip into the coconut flour mixture. Place the chicken onto the baking sheet and repeat for remaining chicken pieces.
- Bake at 450°F for 20 minutes or until the juices from the chicken run clear.
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