Whisk the egg and milk together in a large bowl. Place all of the chicken into the bowl, ensuring it is completely covered. Place the bowl in the fridge for 30 minutes to an hour.
Heat a pan on the stove over medium heat with avocado oil for about five minutes or until warm.
While the pan is heating, mix together the cassava flour, paprika, garlic powder, onion powder, salt and pepper in a large bowl and place next to the stove.
Remove the chicken from the refrigerator and place the bowl next to the cassava flour mixture.
Piece by piece, move the chicken from the milk to the flour using a fork. Coat each piece in the flour completely.
Carefully transfer the chicken to the skillet and cook for 5-7 minutes on each side. If the bottom of your pan is coated in excess flour after cooking a batch, clean out pan and start the oil heating step again to achieve clean, not burnt, chicken.
Move the chicken to a drying rack or a paper towel-lined plate and let cool so the coating is less likely to fall off.
Move the chicken to a bowl once completely cool and drizzle with hot sauce or buffalo sauce. Carefully toss the chicken to cover completely.
