In a large shallow bowl combine the flour, kosher salt, pepper, and granulated garlic. Stir to combine and set aside.
In a separate bowl whisk together the eggs and oat milk.
Add avocado oil to the frying pan to just cover the bottom enough to pan fry. Set to medium high heat.
Coat the chicken in the flour mixture, then the egg. Once the oil is ready, add the chicken in an even layer without over crowding.
Cook the chicken for 4-5 minutes per side depending on the thickness. Cook until the chicken is golden brown and reaches 165 degrees F.
Remove the chicken from the pan and then keep in the air fryer or low degree oven to keep warm while you prepare/finish the sauce.
For the sauce: In a large skillet, add the butter and lemon slices. Cook until butter is melted and lemon slices are fragrant, about 2 minutes.Remove the lemon slices and reserve for later. Add in the flour, whisk to combine.
Pour in the white wine, chicken broth, and lemon juice. Simmer for about 5 minutes or until the sauce has started to thicken. Season with salt and pepper to taste.
Add the chicken to the pan and cover with the sauce, cooked lemon slices, and parsley for garnish.