Preheat an oven to 350 and line a baking sheet with unbleached parchment paper. Line a plate with paper towels.

Prepare breading mixture. Place coconut flour, arrowroot, salt and garlic powder to a shallow bowl and mix well. Add half the oil to a small bowl.

Place chicken breasts in a plastic zip-lock bag and pound to ½ inch thickness. Remove and place each one evenly on a cutting board. Slice into 1-inch wide strips.

Dredge each raw chicken strip in oil, shake off excess, then dredge in flour mixture. Set aside on a plate. Complete with remaining chicken strips.

Add remaining coconut oil to a deep cast iron or enameled skillet and heat over medium.

Using tongs, carefully place each chicken piece in the oil and fry for 6 minutes on each side, or until chicken is cooked through and outside is golden brown. Do not crowd pan.

Remove each chicken finger and place on the paper-towel lined plate to drain. Transfer cooked chicken to the baking sheet and transfer to the oven to keep warm while you prepare the second batch. You may have to change the oil halfway through to avoid burning.

Serve chicken fingers hot with lemon wedges or sauce of choice.