These crispy Spicy Chicken Cutlets have a ton of flavor including garlic, smoked paprika and chipotle chili powder.  They are simple to make and reheat great if making them as part of your meal prep. I love serving these alongside a big scoop of guacamole and some roasted sweet potatoes. \

Ingredients:

• 2 eggs
• 1¼ cup hazelnut flour (or sub almond flour)
• ⅓ cup tapioca flour
• 1 ½ tsp salt
• 1 tbsp oregano
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chipotle chili powder
• 2 lbs thin boneless, skinless chicken breasts

Directions:

• Preheat oven to 400 degrees.    Line a baking sheet with parchment paper and place baking rack over it. Drizzle rack with avocado oil.
• Whisk egg into a small bowl.
• In a separate bowl combine all dry ingredients.
• To batter chicken, start by dredging a piece in egg, letting the access run off.
• Then coat with the flour mixture and place on baking sheet.
• Continue to batter until all chicken is coated.
• Drizzle avocado oil over chicken on baking rack.
• Baked for about 45 minutes flipping halfway through, or until cooked and browned.

Notes:

• If frying heat 3-4 tbsp of avocado oil oil in a frying pan.  Once hot add chicken to the pan browning each side and cook through.  Cook chicken in single layer batches and add more avocado oil as needed.