Pat the chicken pieces dry with paper towels, then season all over with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
In a large bowl, whisk together the eggs and heavy cream until smooth.
In a separate large bowl, combine the almond flour, keto bread crumbs, grated Parmesan, garlic powder, and onion powder; mix until evenly distributed.
Working one piece at a time, dip the seasoned chicken into the egg and cream mixture, letting excess drip off, then press into the breadcrumb mixture to coat thoroughly.
Repeat the egg and breadcrumb coating until all pieces are fully coated, and set them on a rack or tray while you heat the oil.
Pour oil to a depth of about 1/2 inch into a deep pan or pot and heat until shimmering and hot (about 350–375°F / 175–190°C). Carefully add chicken pieces in batches without crowding.
Fry the chicken until the crust is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 10 minutes per batch depending on piece size.
Transfer cooked chicken to a paper towel–lined tray to drain briefly before serving.
