cut the chicken into pieces roughly 2x3 inches and place in a baking pan mix the buttermilk and the hot sauce and pour over the chicken, cover and refrigerate for up to an hour, 30 minutes is the bare minimum meanwhile mix the almond meal and the spices together in a shallow bowl when ready to cook heat the oil to 350˚, use a candy thermometer to test the oil for best results lightly beat the eggs and place in a shallow bowl drain the chicken set up an assembly line for coating chicken, you want chicken, eggs, almond meal and the oil, also set out a couple of towels for wiping your hands, it's helpful when your hands are a mess when the oils reaches 350˚ it's time to cook--dip 4-5 pieces of chicken in the egg mixture, then toss them gently in the almond meal, shake off the extra meal and carefully place the pieces in the hot oil cook 5-8 minutes meanwhile preheat the oven to 325˚, line a baking sheet with foil and put a cooling rack over it when the chicken is nicely browned remove it from the oil and place it on the cooling rack repeat with the remaining chicken once all the chicken has been fried place the baking sheet in the oven and bake for 15-20 minutes to make sure the chicken is cooked through RECIPE NOTES use a candy thermometer to test the oil, for best results some people prefer coconut oil but use what you like best or have on hand if you're Paleo or Whole30 you can just skip the buttermilk soak