Preheat oven to 375° get out a 13x9 pan.

Set up your work station: place the coconut flour in a small bowl, the eggs in another small bowl, and the crackers and almond flour in a medium bowl combined (stir to mix together). Beat the eggs. It's best to use bowls that are flat on the bottom and big enough for the pieces of chicken.

Coat each chicken breast in the coconut flour, then the eggs, then the cracker mixture. Gently press the crackers on the chicken to help them stick.

Place the chicken in the pan and repeat with remaining pieces.

Evenly dollop ghee on the chicken and bake 25-30 minutes.

Best served immediately. Any leftovers are best warmed up in the oven.