Method

1. Prepare the chicken. Use a sharp knife to cut the chicken breasts into nugget sized pieces. Make the pieces roughly the same size so that the chicken cooks evenly.

2. Make the coating by adding the cassava flour, salt, and spices to a small bowl. Use a fork to mix everything well.

3. In small batches add the chicken to the cassava flour mixture and use your hand to coat the chicken. You want the chicken to be completely coated in the flour and spice mixture.

4. Add the coconut oil to a pan and heat over medium-high heat. When the oil is hot, pan fry the chicken pieces for roughly 2-3 minutes per side, or until golden brown. Do this in small batches to ensure that you don’t overcrowd the pan.

5. When the chicken is done cooking, remove it from the pan and transfer it to a wire baking rack to drain. To keep the chicken warm, you can transfer the rack to a 200 degree oven while you finish the remaining batches.

6. When all of the chicken is done, transfer it to a serving dish and drizzle with the buffalo sauce. Toss, the chicken in the sauce and serve immediately with your favorite ranch dressing and celery sticks! Enjoy!