Place each piece of chicken between two sheets of baking paper and use a wooden rolling pin or tenderiser and to tenderise the chicken. You will need to do this in batches. Set the tenderised chicken aside while you tenderise the remaining chicken.

To a large bowl add the eggs and tapioca starch. Whisk to combine.

Add the chicken to the bowl and toss to coat evenly.

In a large zip lock bag, add the gluten free bread crumbs, dried thyme, onion powder, sea salt and cracked black pepper. Toss the bottom of the bag to mix the ingredients together well, being careful not to spill the crumbs.

Add all of the battered chicken pieces to the bag, close the ziplock and then toss to coat all of the chicken in crumbs. Some pieces of chicken will stick together, just seperate these bits from each other and coat in crumbs.

Pour olive oil in pan so that it is around 1/4 inch deep. Heat oil to a medium heat. Once hot, add 4-5 pieces of chicken, being careful not to overcrowd the pan. Cook for approximately 2 minutes on each side, lifting the chicken throughout and checking to make sure it doesn’t burn. Transfer the fried chicken to a paper towel lined plate and set aside while you fry the remaining chicken.

If you prefer oven baked, place each piece of crumbed chicken onto a baking paper lined tray. Brush each piece liberally with olive oil and place into a 180 degree Celsius oven for 15 minutes or until golden brown.

Serve warm, whichever way you please!