1 cup almond meal
1 cup coconut flour
1 tablespoon garlic powder
Black pepper to taste
2 pounds boneless, skinless chicken thighs (or breasts, legs, etc)
Preheat oven to 350. Whisk eggs in one dish and in a separate dish mix dry ingredients. Dip chicken pieces one at a time into the egg, then roll in breading mixture until covered on both sides.
Place chicken in a glass baking dish that has been lightly greased with coconut oil (important if you want it to brown). Bake for 45-60 min or until juices run clear.
(I would 1/2 this recipe for my family of 4. It breads a lot of chicken.)