In a shallow bowl, combine almond flour, Parmesan, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
Mix the Wet Ingredients:
In another bowl, whisk eggs, heavy cream, and hot sauce until smooth.
Prep the Chicken:
Pat chicken pieces dry with paper towels so the coating sticks better.
Coat the Chicken:
Dip each piece into the egg mixture, letting excess drip off.
Coat with the almond flour mixture, pressing gently so it adheres.
Fry:
Heat oil in a skillet or deep fryer to 350°F (175°C).
Fry chicken in batches for 10–12 minutes, turning occasionally, until golden brown and cooked through (internal temp: 165°F / 74°C).
Drain and Rest:
Transfer fried chicken to a wire rack or paper towels to drain.
Let rest for a few minutes before serving.
