For the coating- whisk egg and milk in a large bowl. Add chicken and let sit for about 10 minutes.
Add almond flour and shredded coconut to a shallow dish or pan, season with salt, pepper, paprika, garlic powder, and parsley.
Coat both sides of chicken with flour and shredded coconut.
Fry in small batches until golden brown and/or internal temperature reaches 160º.
Dip in your favorite keto friendly sauce like ketchup, mustard, or BBQ sauce.
*Note 1: I had a little flour left over, so you could probably do about another half a pound of chicken if you wanted to have leftovers for snacking or lunch.
*Note 2: You can use coconut milk in place of milk to make this dairy-free.