Whisk all of the dry ingredients in a medium shallow bowl.

Whisked egg in another shallow bowl.

Heat a large skillet over medium heat and add coconut oil. Depending on the size of your skillet, you might have to fry these in 2-3 batches, so have additional cooking oil ready in case you need more.

Once the skillet it preheated, dip one cutlet in the egg, shaking off excess, then coat in the dry mixture, shaking off excess.

Place the chicken in the pan, then repeat the process for each piece of chicken.

Cook on one side until medium-golden brown (2 minutes) and crisp, then carefully turn over the chicken with tongs and cook the second side until golden brown and juices run clear, about 2-3 minutes depending on the thickness of your chicken.

Carefully remove chicken cutlets from skillet with tongs and place on a paper-towel lined plate to absorb excess oil.

Serve immediately.