Mix the flour, cornmeal, what germ, cornmeal and pulsed chopped almonds, seasoning salt and pepper in a large plastic storage baggie.
Combine the egg and milk in a medium-size bowl.
Place the chicken pieces in the egg/milk mixture to coat and then pop them into the coating-mix baggie.
Close the baggie and shake to coat all of the chicken pieces thoroughly.
Heat the olive oil in a skillet over medium-high heat.
Place the chicken pieces in the skillet.
Cook, stirring occasionally so all sides brown evenly until chicken is cooked thoroughly.