Season the chicken with 1 1/2 teaspoons of the salt and set aside.
In a large bowl, combine the almond flour, tapioca flour, remaining salt, and the paprika. Pour the beaten eggs into a shallow bowl.
Dip the chicken in the egg, letting the excess drip off, then roll into the flour mixture to coat. Set aside.
In a large cast iron or non stick skillet over medium heat, melt the coconut oil, working in batches, fry the chicken until the crust is a light golden brown and the meat is cooked through, about 2 minutes per side. Once cooked, place the chicken onto a paper towel lined plate and sprinkle lightly with salt.