Rinse the chicken breasts in cold water, and pat any excess water off using a paper towel. Place the chicken breasts on your cutting board as you go.
Fillet your chicken breasts so they are thinner, and spread them out on the cutting board. I like to cut the breast in half horizontally first so the smaller end is one fillet, and the top half gets filleted into 2.
In a small dish, whisk the cassava flour, sea salt, and pepper and then sprinkle half of the mixture over the chicken breasts. Rub the flour around the tops of the chicken, and then flip them over. Sprinkle the other half of the seasoned flour on the chicken, and then toss the chicken on the cutting board to coat evenly.
Heat the coconut oil in a large skillet over high heat. Bring the temperature to medium-high heat, and add the coated chicken to the hot oil, making sure to leave some space around each fillet. You may have to work in batches. With my 12 inch cast iron I can do this in 2 batches.
Once the bottom of the fillet is golden brown (this takes 3-4 minutes), you can flip the chicken to cook on the other side for another 3-4 minutes, depending on the thickness of your chicken. Properly cooked chicken should have internal temp of 165 degrees. I don't test this, but you can.
Once the chicken is cooked through, place them on a plate or drying rack to rest a few minutes before cutting. If you are storing your chicken for meals for the week, you can let it cool, and store in an air tight container. If you are adding your chicken to a dish or skillet meal, you can add it right in, or slice and add it it!
