For the marinade:
2 pounds of chicken breasts, cut into bite-size pieces
1/2 cup pickle juice (I used Bubbies)
1/2 cup buttermilk (or use 1/2 cup coconut milk and 2 tablespoons lemon juice)
For the breading:
2 cups almond flour
1/4 cup coconut flour
1/2 cup arrowroot flour
1 1/2 teaspoons gelatin
1 tablespoon paprika
1 tablespoon Celtic sea salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
Dash of cayenne
5 large eggs