• Preheat oven to 400°F (200°C), or prepare a skillet with a thin layer of avocado oil over medium heat.

Set up breading station:

• In one shallow bowl: whisk the eggs.
• In another shallow bowl: mix almond flour, arrowroot starch, garlic powder, onion powder, paprika, salt, and pepper.

Coat the chicken:

• Dip each chicken strip into the egg wash, then coat in the flour mixture, pressing gently to adhere. Shake off excess.

Bake or fry:

• To bake: Place on a parchment-lined baking sheet. Spray lightly with avocado oil. Bake for 20–25 minutes, flipping halfway, until golden and cooked through.
• To pan-fry: Heat oil until shimmering. Cook chicken in batches for 3–4 minutes per side until golden and cooked through. Transfer to a paper towel–lined plate.

Serve:

• Enjoy with a dipping sauce like our dairy-free ranch aioli (see notes).