1-2 cups almond flour
seasoning of choice (sometimes I use seasoned salt or cajun)
1-2 lbs of chicken breasts, cut into long strips
First set up your stations.
Station 1: raw chicken
Station 2: bowl with beaten egg
Station 3: plate with almond flour with seasonings mixed in
Station 4: Skillet with 1/4 inch of oil coating bottom. Use medium or medium low heat. (Be sure oil is heated before you start cooking the chicken.)
Dip chicken in egg. Transfer to plate with almond flour and coat evenly. Shake off excess flour and place in skillet. Cook 5-9 minutes per side. The almond flour should take on a nice golden brown color when done.
One of the keys to this is to not use overly large, thick pieces of chicken. The outside will get done before the inside of the chicken is cooked through.