3 skinless, boneless chicken breast, cut into strips
1/4 C brown rice flour
1/4 C white rice flour
1/2 t salt
1/4 t pepper
1/2 t garlic powder
1/2 t onion powder
2 eggs, beaten
Heat on high 1" - 1 1/2" of oil in a deep skillet or stock pot.
When it's hot enough, you'll know by flicking some water off your fingers into it.
Turn the heat down to medium high heat.
Put eggs in one bowl and mix the flours, salt, pepper, garlic powder and onion powder in another bowl.
Dredge chicken strips through eggs then through the flour mixture.
Add gently to the heated oil.
Cook, covered for 7-10 minutes turning once or twice until browned on all sides.
Remove from oil and drain on paper towels. Serve immediately.