Pat dry the chicken breasts with a paper towel and with a sharp knife, cut them into 1-inch, nugget-sized pieces.
In a bowl, beat the eggs and set aside.
In a dish, combine the coconut flour, and seasonings.
First, dip the chicken in the egg, then in the seasoned coconut flour mixture, making sure to turn the chicken to coat all sides.
Meanwhile, fill your frying pan with oil to about 1/2″ to 3/4″ high and heat to medium heat, about 325F (160C).
Pan-fry the nuggets, for about 2-3 minutes per side. Remove them from the pan onto a paper-towel-lined plate and repeat with remaining nuggets.
NOTE: Between each batch, remove the excess coating/breading from the nuggets that fall off while frying from the bottom of the pan. If you’re doubling the recipe, you might have to drain the oil from the pan, remove the fallen debris, and continue.
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.