Cut up chicken breasts into 3 even sized pieces and place into a bowl.

Mix garlic powder, celery salt, chili powder and dried oregano, and coat chicken with mixture. Let sit for 20 minutes.

Meanwhile whisk the eggs and cream together.

In a separate mixing bowl, combine the almond flour and powdered parmesan, then pour onto a plate to bread chicken.

Dip each piece of chicken in the egg mix and the roll in the almond meal and parmesan mix. Set aside on a plate until ready to fry.

Heat up oil in a frying pan, then place chicken in to fry.

Chicken should fry for 5-6 minutes per side or until it reaches a dark golden brown. If you are unsure whether the chicken is cooked you can use a meat thermometer to check for doneness or cut chicken to see if it is done.