I originally got this breading from earlier posts, but I thought I'd pass it along for those who might not know it. I used to use breadcrumbs on chops and chicken - now I use 1/3 almond meal to 2/3 parmesan cheese. I add some Ranchero/season salt and hot pepper flakes and mix them in well. Then I beat an egg with about the same amount of water (or use two eggs), dip the fingers/boneless thighs/breast strips or chops into the egg, then into the breading.

I then pour some oil into a bowl and use a basting brush to spread it across the tops of the meat. Oven at 350F, 40 minutes for breast strips if cut thinly enough, an hour for bone-in thighs (50 minutes if boneless and laid out rather than folded over), 45 min for chops depending on thickness.

I learned this way of making eggs from my nephew and, partly because he's gay and partly because it combines poaching and frying, I call them Pride Eggs:

Put a bit of oil and/or butter in a small non-stick pan and preheat on medium high (#6 on my stove). Swirl to coat and add two or three eggs, then a couple of drops of water and cover tightly. It takes about 2 minutes for the white to set and the yolk stays hot and liquid. Slide them into a small bowl with a knob of butter and some salt and pepper, cut them up and eat with a spoon.