Heat a large frying pan over medium heat and add 1 tablespoon of coconut oil

Whisk 2 eggs with 2 tbsp water in a large bowl and set aside

Slice each chicken breast into strips as thick as an index finger. Each breast should make 6 strips

Place the strips in the egg mixture to soak for a couple of minutes

Place all the dry ingredients in a separate bowl, and mix well

One at a time, move one piece of chicken from the egg mixture into the coconut mixture and coat fully, then transfer to the hot pan

Cook until browned, about 3 minutes per side

Work in batches of 4-6 at a time, adding more oil in between batches as needed

Sprinkle with extra sea salt and serve