Cut chicken into strips if using a whole breast. Pat chicken dry and season with salt and pepper.

Whisk egg with 1 tablespoon hot sauce.

In a medium bowl, whisk almond flour, garlic powder, onion powder, paprika and cayenne until combined.

Dip sliced chicken into the egg, then dredge in flour mixture. Repeat until all chicken is coated.

In a large skillet, heat avocado oil for 2-3 minutes until hot.

Place chicken in the skillet, in batches, and let fry for 3-4 minutes on each side depending on how thick your chicken is. Cook until chicken is crispy and golden-brown, but juicy in the center. Place on towel to drain excess oil.

In a saucepan, heat butter until melted. Whisk in 1/2 cup hot sauce and bring to a simmer.

Add in chicken and toss until coated.

Remove to plate and serve immediately.