1. Slice three boneless, skinless chicken breasts lengthwise into 1/4"-1/2" (1.27–2.34 cm) wide strips.
2. Put in a large bowl with lots of extra-fine garlic powder and chili powder, and a fair bit of coconut flour. Toss until strips are coated.
3. Sprinkle with soy sauce. Toss some more. Sprinkle some more soy sauce. Toss some more. Don't overdo the soy sauce, but, use a bit.
4. Lay out in air fryer. For this quantity, I had to do two layers: one on the bottom of the air fryer, put in a foldable/expandable metal vegetable colander over that, and put in another layer of chicken strips. Be sure to leave some space between the chicken strips, typical air fryer stuff. I had to drape some of the top layer over the edges of the colander.
5. Air fry 12 minutes at 410°.
6. Serve with choice of condiment, unless you are James, who is not a fan of condiments. I like a mayonnaise base with some tabasco sauce, and optionally also some garlic and liquid smoke. Bleu cheese dressing and hot sauce might be good. Or I imagine peanut sauce would be delicious on these, but that is outside the scope of this recipe collection at present.
7. Enjoy!
Three breasts makes about what you see in the picture. Probably enough for two people.
Note: the slight glistening on the photo is from some drippings and gristle that splashed from the bottom of the air fryer onto a few of these. No oil is used in making them, and done right they come out flaky but moist on their own.
