Heat tallow or coconut oil in a large skillet over medium high heat.
Cut the chicken into strips or nuggets.
In a medium bowl, beat the eggs with 1 teaspoon of water.
In another bowl, combine the almond and coconut flours, garlic powder, Italian seasoning, salt, and pepper and mix well.
Once the oil is hot, coat the chicken pieces first in the egg mixture and then dredge in the seasoned flour mixture.
Drop them carefully into the hot oil and cook 3-4 minutes per side or until golden brown and cooked through.
Remove from pan and keep in oven to keep warm while additional batches are cooking.
Once all the chicken pieces are cooked, sprinkle with the Parmesan and additional salt and pepper and serve with marinara sauce for dipping.
If you would rather bake the chicken, simply place the coated chicken pieces on a well greased baking sheet, drizzle with oil. Bake at 375°F for about 35 minutes or until cooked through. Sprinkle with Parmesan and serve with marinara sauce for dipping.