• Combine the coconut flour, garlic powder, salt, black pepper, and crushed red pepper flakes in a shallow dish.
• In a separate shallow dish, beat together the eggs.
• Place the coconut in a third shallow dish.
• Dredge the chicken in the flour mixture, and then dip into the egg.
• Press the chicken into the coconut, using your fingers to make sure the chicken is coated.
• Brush both sides of the chicken with the melted coconut oil if you are air frying or baking.

Air Fryer

• Heat your air fryer to 400 degrees.
• Add the chicken in a single layer, cooking in batches if necessary.
• Cook for 10 - 12 minutes, flipping halfway through until the internal temperature reaches 160° F.
• Allow to rest for 5 minutes before serving.

Bake

• Preheat the oven to 400 ° F.
• Line a baking sheet with parchment paper.
• Baking for 10 minutes and then flip. Cook for another 10, until cooked through.
• Allow to rest for 5 minutes before serving.

Stovetop

• Heat 2 inches of coconut oil in a skillet to 375 degrees.
• Fry for about 10 minutes, flipping once halfway through. (The internal temperature should be 160° F.)
• Drain on paper towels.
• Allow to rest for 5 minutes before serving.