Prepare your chicken into filets or strips, ensuring to cut each piece into a thin slice as it will help your chicken get crispier.
Combine flour, onion powder, garlic powder, paprika, salt, egg and water (+ baking power if using the gluten free flour recipe version) and mix until fully combined.
In a separate bowl, coat the chicken in the remaining flour.
In a large pan on the stove, add avocado oil to the bottom and turn the heat onto medium.
Once the oil is hot, one by one, take a piece of flour coated chicken and cover it in the breading mixture. Be sure each piece is completely covered. You may need to use a fork to press the breading onto the chicken.
Add breaded chicken to the pan and fry each side until golden. The oil should be hot enough that it slightly sizzles when the chicken is added. Be sure not to over crowd your pan as that will make it harder to flip your chicken (I usually do 3 pieces at a time).
Once golden and the breading is solid/crispy, flip each piece of chicken to fry the other side until it is golden as well.
Once fully cooked, remove the chicken from the pan and place on either a paper towel or a cooling rack with towel underneath it.
If you'd like to recrisp your chicken, quickly pop it in the air fryer for a few minutes. Does the trick every time!
