• Pat chicken dry and season with salt and pepper.
• In a shallow container whisk together eggs with a big pinch of salt and pepper
• In a separate shallow container, whisk together almond flour, garlic powder, Italian seasoning, paprika, salt, chili powder, and cayenne.
• Dip sliced chicken into the egg, then dredge in flour mixture, being sure to coat it evenly. Repeat until all chicken is coated. Make sure to handle the chicken delicately to not disturb the coating.

To Pan Fry:

• Heat oil over medium heat in a large skillet. Once hot, cook chicken in the skillet, in batches, for 3-4 minutes on each side depending on how thick your chicken is. Cook until chicken is crispy and golden-brown and cooked through. Place on towel to drain excess oil.
• Sere immediately or let cool for meal prep.

To Air-Fry:

• Preheat air-fryer to 400ºF (if necessary, not all air-fryers need to pre-heat).
• Lightly spray the air fryer basket with avocado spray (or similar spray without additives) and place the prepared chicken in one layer, with spacing in between each piece. You may need to do it in multiple batches if your air-fryer is small. Lightly spray the chicken with additional avocado spray.
• Air fry for 12-14 minutes, turning the chicken at the 5 minute and 10 minute mark. The outside should be lightly golden and crispy, and the internal temperature of the meat should be 165º
• Serve immediately, or let cool for meal prep.

To Bake:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
• Lightly spray or brush the sheet tray with oil. Place the chicken on the sheet tray and lightly spray or brush with oil.
• Bake in the preheated oven for 10 minutes. Flip the chicken and bake for an additional 5-7 minutes, or until the chicken is cooked through and the coating is crispy.
• Serve immediately or let cool for meal prep.