Ingredients:
3–4 tbsp olive oil (substitute avocado oil)
1 lb chicken cutlets
1/2 tsp salt
1/4 tsp black pepper (omit for AIP)
1/4 cup arrowroot starch
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Instructions:
- Using a large deep pan, heat 3 tbsp of oil on medium heat.
- Add the salt and pepper to the chicken cutlets on both sides and dredge in arrowroot starch until fully coated.
- Drop the chicken cutlets into the hot oil and cook for about 4-5 minutes on each side, or until crispy and internal temperature reads 165 F. Set the chicken aside.
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For Full Instruction: unboundwellness.com
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