Crispy Buffalo Chicken Salad (Healthy)

Prep Bowls: Take two medium, shallow bowls. In one bowl, crack 1 egg and whisk. In the other bowl, add ¾ cup cassava flour, 3 tablespoons tapioca flour, 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder and ¼ teaspoon ground black pepper. Stir to combine.
Heat the Skillet: Place a large cast iron skillet on the stove-top and bring to medium heat. Add enough avocado oil to coat the pan (about two tablespoons).
Cook Chicken: Create an assembly line next to the stove so, in batches, you can take a few chicken strips and place them in the egg, turning over so it is fully covered. Pick up and let the excess egg fall off. Then place in the cassava flour mixture and turn until it is fully covered. Then place chicken in the hot oil, cooking approximately 4-6 minutes, flipping halfway. Once chicken has reached an internal temp of 165℉, remove from the skillet and place on a paper-towel lined plate. Repeat this process, adding additional oil as the pan becomes dry, in batches until all the chicken is cooked (should take 3-4 batches, depending on the size of your skillet).
Build Salads: Take two salad bowls and add the romaine, celery, tomatoes, avocado and green onions.
Sauce the Chicken: Put ½ - ¾ cup Paleo buffalo sauce in a medium bowl and add the cooked chicken. Toss to coat the chicken. Place coated chicken on top of the salad bowls.
Serve: Enjoy with Paleo ranch dressing on top!