Combine almond milk, lemon juice, 2 tablespoons of salt, 1 teaspoon of pepper and 1 teaspoon of dried oregano in a bowl.
Submerge chicken pieces and leave to brine for a minimum of 90 minutes and a maximum of overnight.
Once brining is complete, add remaining ingredients, except cooking oil, into a food processor and pulse until combined into fine crumbs.
Pre-heat oven to 180 °C/ 360 °F.
Shake crumbed coating out onto a tray.
One at a time, remove chicken pieces from brine solution and roll in coating until evenly coated.
Place coated pieces on a lined baking tray.
Once all pieces are coated, bake for approx.
45 minutes depending on the size of your pieces.
Mid-way through the baking time, remove from oven and spray with olive oil cooking spray.
Serve with Keto French Fries!