Dip chicken pieces into egg mixture, transfer into dish, turn to coat evenly with egg.
Transfer egg-coated chicken into seasoned coconut flour, coat well with coconut flour, and place chicken nugget on a separate plate.
Heat 1/2 cup coconut oil in a shallow pan over medium heat (around 325F). Cook 2-3 minutes per side, transfer out onto a paper towel lined plate.
Repeat process with remaining chicken, serve.
If your oil is too hot, the coconut flour will burn. Some coconut flour will fall off chicken onto bottom of pan. After each batch, you might want to remove some of the fallen flour off the pan, especially if you are doubling the recipe.