Put 1-2 cups of lard, tallow or coconut oil in a large skillet or fryer and turn on medium high heat.
If using chicken breasts, butterfly them and pound slightly with meat hammer or flat side of heavy spoon until about 1/2 inch thick. If using chicken strips, this is not necessary.
Beat eggs with heavy cream (if using) in a medium sized bowl.
On a large plate or dish, combine coconut flour, arrowroot, and spices and mix well.
Dip the chicken into the egg mixture and then into the flour/arrowroot mixture until well coated.
Put directly into hot oil and cook, flipping once, until both sides have browned and chicken is cooked (about 4 minutes per side on my stove).
While chicken is cooking, heat sauce over medium heat until warmed.
If making regular Chicken Parmesan, place chicken in large baking dish once cooked and top with pasta sauce and cheeses (if using). Heat on broil the oven until cheese is melted. For Chicken Parmesan Dippers, put the cooked chicken strips on a plate and serve with pasta sauce for dipping.
Serve with salad with homemade dressing of choice.
Recipe by Wellness Mama® at https://wellnessmama.com/3131/chicken-parmesan/