Cut each chicken thigh fillet into 3 evenly sized pieces and place into a bowl.
Coat chicken in garlic powder, celery salt, hot chilli powder and dried oregano, mixing well to ensure all the chicken is covered. Leave to marinate for half an hour.
Meanwhile whisk the eggs and cream together.
In a separate bowl, combine the almond flour and powdered parmesan, then pour onto a tray ready to bread the chicken.
Turn the deep fryer to 180 degrees Celsius and allow to heat up.
Dip each piece of chicken in the egg mix and the roll in the almond meal and parmesan mix. Set aside on a tray until ready to fry.
Place chicken in the fryer basket, remembering not to over crowd the fryer. I have a small fryer and put 6-8 pieces of chicken in my basket, this will prevent the oil temperature from dropping too quickly and allow the chicken pieces to be totally surrounded by the oil and not stick to each other.
Fry the chicken for 5-7 minutes until it is a dark golden brown. If you are unsure whether the chicken is cooked remove one of the pieces and cut through the thickest area to check.