cooking with almond flour

If by "ordinary flour" you mean wheat flour, yeah, it is that bad because it's all carbohydrates with little (or no) fiber in it. But almond flour is a pain because it does not absorb moisture the way wheat (or rice or oat or tapioca or whatever) flour does, so it tends not to stick to other ingredients. As you noted, it falls off, burns, and so on.

I bought a couple of bags of almond flour when the Aldi grocery chain introduced it. I saw a bunch of keto recipes that called for it and thought it would be a cheap way to try it out. I have yet to open either bag. I guess I've just gotten out of the habit of eating bread, desserts, pasta, batter (for frying food), etc. so I haven't gone to the trouble of adapting almond flour to such recipes.

If you're really interested, though, searching for sites that feature keto recipes likely will show you how to make batters, mug breads, and so on successfully using almond flour.

Wheat has gluten in it, which is a "glue" that holds the dough together and traps the yeast/soda bubbles which is what makes bread rise. Without that glue, the bubbles continue up and out and the dough "falls".

In order to bake with nut flours, which contain no gluten, something else needs to be added to it to trap the bubbles - gums and eggs will do that job. One can experiment, but nut flours are expensive, so it's much better to look for recipes and follow them.

When I fix chicken I don't use a breading. However, when fried with plenty of fat, it does get crispy. My go-to chicken seasoning is Penzey's Northwoods seasoning blend. It is sooooo good. Nothing boring about it.

I do have many chicken recipes on my Pinterest board - one common one is bacon wrapped chicken which I've yet to try but does look good.