Crack egg into bowl and mix with Dijon mustard, cayenne/chili pepper, sea salt and garlic powder. Whisk together.
Coat the chicken in the batter you just made on both sides, completely covering the chicken.
Take equal parts ground-up almonds and shredded coconut, with another pinch of sea salt, and mix it all together.
Spread the coconut/almond mix, and dredge it over all sides of the chicken.
ake at least 1/2 inch of the ghee and place it in a pan that has already been preheated to medium-high heat.
Place the chicken in the pan, making sure you hear the chicken sizzle as it comes into contact with the oil. Let cook for about 2-3 minutes on each side of the chicken, waiting until it is a nice golden color before flipping.