Step 1

Cut chicken breast in half or buy thinly cut chicken breast. You don't want them to be thick at all.

Step 2

Combine almond flour, grated parmesan, salt, black pepper, italian seasoning and garlic powder

Step 3

In a bowl, beat 2 eggs and buttermilk together

Step 4

It is best to use a cast iron pan to fry. Place oil in a pan on medium/high heat. Preheat oven to 400°F

Step 5

Dip chicken into egg wash then dip into breading mix. Pat down the breading on the chicken. This helps but you will still lose some breading in the cooking process.

Step 6

Place chicken in oil. You should see a light sizzle or frying action. Too high and the breading will burn in seconds. Leave the chicken alone until it's time to flip it. When time to flip take a spatula and in a scraping motion lift the chicken from the pan. This will preserve almost all of your breading if done correctly. Breading should be a golden brown but chicken will not be done. You'll finish it in a oven.

Step 7

Use a fork to support the chicken during the flip to avoid splashing oil on yourself. DO NOT USE A FORK TO TURN CHICKEN! The spatula is what flips the chicken. Don't pierce the chicken and try to flip it that way, you'll loose all your breading!

Step 8

Place the chicken that's done frying in a casserole dish or baking sheet. Place in preheated oven for 20 minutes to finish cooking. Breading will stay crispy, no worries

Step 9

After 20 minutes is up, top chicken with marinara sauce and cheese then place back in oven on broil for 1-2 minutes so that the cheese will brown and melt. Serve.