two. Also, cut these bits lengthwise in half, yielding four strips per chicken breast. Soak the strips overnight in buttermilk.
2. Strip the buttermilk from the chicken and season with salt, pepper, cayenne powder, and paprika.
3. Shake the egg in a mixing cup, and set the cup aside. Mix the almond flour together in a separate dish, with some
salt and pepper. Coat the egg with each chicken slice, then maybe the almond flour. Coat the egg with each slice, then coat the almond flour further so there will be multiple pairs of bread.