I made this for my hubby whose on a low-carb diet, and he couldn't believe how good it tasted

Directions
1. In a large bowl, whisk together the cream and egg. Add the chicken, 1 teaspoon of the salt and ½ teaspoon of the pepper, and stir to coat. Let stand for about 10 minutes.
2. Fill a large, deep skillet or large Dutch oven with about 3 inches of oil, and heat it over medium-high heat.
3. Place the almond flour in a wide, shallow bowl with the remaining ½ teaspoon of salt and ½ teaspoon of pepper. Dredge the chicken pieces in the seasoned flour, coating them well all over. Add the chicken pieces a few at a time to the hot oil and cook, turning once or twice, until golden brown all over, about 4 minutes. Serve hot.