Pound 1.5 lbs of boneless, skinless chicken breasts to 1/2-inch thickness.

In a shallow dish, whisk the large egg until well blended.

In another dish, mix together almond flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, Italian seasoning, kosher salt, and black pepper.

Dip each pounded chicken breast into the whisked egg, ensuring it gets fully coated.

Transfer the chicken to the almond flour and Parmesan mix, pressing firmly to coat well on all sides.

Heat avocado oil (or olive oil) in a large skillet over medium-high heat until hot.

Place 2-3 coated chicken breasts into the hot oil, avoiding overcrowding. Cook for 4-5 minutes on each side until golden brown and crispy. Ensure the internal temperature reaches 165°F.

Remove the chicken to a wire rack set over a baking sheet.

If more oil is needed, add another 1/4 cup avocado oil and repeat cooking with the remaining chicken breasts.

Let the chicken rest for a few minutes on the wire rack before serving to maintain crispiness.

Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side for a zesty kick.