• First, preheat oven to 375. 
• Second, ombine cassava flour, almond flour, bbq seasoning, pink salt, and black pepper in a large ziploc bag. and seal then shake until combined.
• Third, seal then shake until combined.
• Next, measure out 1 cup of coconut milk. 
• Pour the remaining coconut milk into a sterilized glass jar and store in the fridge for another use. 
• Add the lemon juice to the measured out coconut milk. 
  
• Next, add the Hickory BBQ sauce to the coconut milk allow to sit for 5 minutes.
• Make a conveyor belt with the flour mixture and coconut milk mixture. Here’s what I do. I pour the cassava flour mixture out onto a plate
• (Here’s what I do). I pour the cassava flour mixture out onto a plate.
• Additionally, pour the coconut milk mixture onto another plate.
• Finally, dip chicken and coat it in the butttermilk.
• Next, dredge the chicken into the flour mixture.
• Most importantly, make sure the whole piece of chicken is coated in the breading. 
• Place breaded chicken onto a rack over a baking pan. 
• Evenly spacing chicken onto the rack.
• Lastly, place the chicken into the oven.
• After 30 minutes remove the chicken and flip over allowing both sides to get crispy. 
• Replace into the oven and bake an additional 30 – 40 minutes.

Notes

• Chicken legs and thighs will take about 30 minutes.
• Larger pieces may need about 50 - 60 minutes.