Here's another great recipe via Katherine, via Maggie!
2 boneless skinless chicken breasts, sliced into fingers
1 egg, beaten
1/2 cup almond flour
1/2 tsp sea salt
1.5 tsp poultry seasoning
1 tsp dry mustard powder
1/4 - 1/3 cup oil for frying (I used palm oil shortening, but I wouldn't hesitate to use olive oil or coconut oil either - or lard if I had it!)
Heat the oil a large pan over medium-high heat (but closer to medium than to high - you don't want the almond flour to burn).
Put the beaten egg in one bowl and the almond flour plus seasonings into another bowl. Dip each chicken finger in egg, then in the almond flour mixture.
Cook the chicken in two batches until it is golden on each side.