One piece at a time, dredge the chicken in the coconut flour, then the egg, and lastly the pork panko before adding it to the hot oil. Only fry 2-3 pieces at a time so you don’t crowd the skillet. Fry for 4 minutes each side then transfer the chicken to a wire rack while you fry up the rest. When all the chicken is fried you can keep it warm in the oven while you make the sauce.