1. Prepare the Oven and Baking Sheet: Adjust an oven rack to the upper-middle position and preheat to 425°F (220°C).

Line a large, rimmed baking sheet with aluminum foil and place a wire rack on top. Lightly grease the wire rack with coconut oil.

2.

Set Up the Breading Stations: You'll need three separate shallow dishes. o Dish 1: Add the tapioca or arrowroot flour (2.1 oz / 60 g). o Dish 2: Whisk together the 4 eggs, coconut milk (4.2 oz / 120 g), lemon juice, and Dijon mustard until smooth. o Dish 3: Combine the almond flour (11.9 oz / 336 g), coconut oil (0.5 oz / 14 g), sea salt, garlic powder, black pepper, poultry seasoning, and cayenne. Use your fingers or a fork to work the coconut oil into the almond flour until the mixture resembles coarse crumbs.

3.

Coat the Chicken: Trim any visible fat from the chicken breasts and cut each one in half.

Pat the chicken pieces completely dry with paper towels and season them lightly on all sides with salt and pepper.

Working with one piece at a time, coat only the top and sides of the chicken: o First, dredge the piece in the tapioca flour, shaking off any excess. o Next, dip it into the egg wash, allowing the excess to drip back into the dish. o Finally, press it firmly into the almond flour mixture to create a thick, even coating.

4.

Arrange and Bake: Place each coated chicken piece on the prepared wire rack with the uncoated (bottom) side facing down.

Bake for about 35 minutes, or until the coating is golden and crispy and an instant-read thermometer inserted into the thickest part of the chicken registers 160°F (71°C).

5.

Rest and Serve: Let the chicken rest on the wire rack for 5 minutes before serving. This allows the juices to redistribute, ensuring a tender result.

Serve immediately.