In a small bowl, whisk together the eggs and bone broth (please make sure the bone broth is defrosted and in liquid form)

In another bowl, mix together flours and spices so everything is evenly combined

Heat your cast iron skillet or grill pan of choice with a generous layer of avocado oil (if you want to make this recipe lighter, use spray but they won’t be as crispy!)

Using a fork (I used two) take a piece of the chicken and dip it into the egg and bone broth mixture, letting the egg drip off a bit

Then take that piece of chicken and dip it into the flour mixture, pressing it down to make sure the flour is coated all over

Add chicken to skillet and cook on medium heat

Repeat for each piece of chicken and add more avocado oil occasionally to make sure the pan is always greased!

Enjoy with your favorite dipping sauce, over a salad, in tacos, anything!

These will stay good in the fridge for about 5 days, reheat in oven or over greased skillet