Directions
Pat the chicken tenders dry with paper towels and set aside.
In a shallow bowl, mix together the almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
In another bowl, whisk together the eggs and heavy cream until well combined.
Dip each chicken tender into the egg mixture, allowing any excess to drip off, then coat it in the almond flour mixture, pressing gently to adhere.
Heat oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan by about 1/2 inch.
Once the oil is hot, carefully add the chicken tenders to the skillet, being careful not to overcrowd the pan.
Fry the tenders for about 3-4 minutes on each side, or until they are golden brown and cooked through.
Remove the tenders from the skillet and place them on a paper towel-lined plate to drain any excess oil.
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Serve hot with your choice of dipping sauce.
Variations & Tips
For a bit of heat, add a pinch of cayenne pepper to the almond flour mixture. If you have picky eaters, you can omit the Parmesan cheese and replace it with more almond flour. For a gluten-free option, ensure your almond flour is certified gluten-free. You can also bake these tenders in the oven at 400°F for about 20-25 minutes, flipping halfway through, for a lighter version.
