Preheat skillet over medium heat with avocado oil.

Pound chicken so it’s even and about ¼ inch thick. Season with kosher salt and black pepper on both sides.

In a shallow bowl, mix together Frank’s red hot and ranch dressing. Dredge chicken making sure all sides are coated.

In another shallow bowl, mix together almond flour, arrowroot flour, garlic powder, cayenne pepper, and onion powder. Place dredged chicken into almond flour mixture and lightly coat on both sides.

Shake off excess flour and place chicken in skillet. Cook on both sides for 6-8 minutes or until golden brown and cooked through. This will depend on thickness of your chicken.

Let rest and then assemble sandwich however you like. I did charred red bell peppers, romaine lettuce and mayo.