Pat the chicken dry and season with salt and pepper. In a bowl, whisk together the eggs and cream. In a separate bowl, whisk together the keto bread crumbs, almond flour, parmesan cheese, garlic powder, and onion powder.
Dip each piece of chicken in the egg/cream mixture, then in the breadcrumb mixture, until coated. Repeat the process until all the chicken is coated.
Add ½ inch of oil to a deep pan or pot. Once hot, add the chicken pieces and fry until golden brown and chicken has an internal temperature of 165C.
* Use oil that has a high smoke point, like avocado oil, safflower oil, or peanut oil.TO STORE: Leftovers can be stored in the refrigerator for up to 5 days. TO FREEZE: Place cooled fried chicken in a ziplock bag and store it in the freezer for up to 6 months. TO REHEAT: Do not microwave the chicken unless you want a soggy crust. It's best to reheat in a preheated oven or stovetop. You can also use an air fryer.