1-First Step: Prep the chicken Pound the 6 small chicken breasts to about 0.25-inch thickness. This helps them cook evenly and keeps the meat tender. Sprinkle both sides with 0.5 teaspoon salt. If the chicken is uneven, one end may dry out while the thicker part is still cooking, so take a minute to flatten it well.

2-Second Step: Set up the breading station Place some of the 2 cups almond flour in one shallow bowl and lightly coat each chicken breast first. This thin first layer helps the egg mixture cling better. In a second bowl, whisk 3 large eggs until smooth. In a third bowl, mix the remaining almond flour with 0.5 cup parmesan cheese, 0.5 teaspoon garlic powder, and 0.5 teaspoon onion powder.

3-Third Step: Bread the chicken Dip each lightly floured chicken breast into the egg mixture, letting any extra drip off. Then press it into the dry mixture so the coating sticks well on all sides. Press gently, but do not pack it too hard. A light, even coating gives you the best crispness once it hits the oil.

4-Fourth Step: Fry until golden Heat 2 tablespoons oil in a large skillet over medium heat. When the oil is hot, fry the chicken for 2 to 3 minutes per side until golden brown. You are not trying to cook it fully here. You just want a crisp, golden crust before it finishes in the oven. If you prefer a lighter method, you can bake the breaded chicken at 180°C/350°F for about 20 minutes, or air fry it at 200°C/400°F for about 10 minutes, flipping halfway. Frying gives the best crunch, but the other methods still work well if you want less oil.

5-Fifth Step: Add sauce and cheese Transfer the fried chicken to a baking sheet. Spoon 2 cups marinara sauce over the top, then add 1.5 cups sliced mozzarella cheese and finish with 0.33 cup parmesan cheese. Try not to drown the chicken in sauce. A moderate layer keeps the crust from getting soggy while still giving you that classic chicken parm flavor.

6-Final Step: Bake until melted and bubbly Bake at 200°C/400°F for 10 to 15 minutes, or until the cheese melts and turns golden. The chicken should be cooked through and the cheese should look soft and bubbly. Let it rest for a few minutes before serving so the juices settle and the topping stays in place.