Every time I pull these out the oven, they disappear before I can even snag one.

1 pound of chicken tenderloins
1 cup finely ground almonds
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 large eggs
2 tablespoons olive oil for cooking
Directions
1. In a shallow dish, combine ground almonds, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. In a separate bowl, beat the eggs until well combined.
3. Dip each chicken tender first in the beaten eggs, then coat thoroughly with the almond mixture.
4. Heat olive oil in a large skillet over medium heat.
5. Place the coated chicken tenders in the skillet, and cook for about 3 to 4 minutes on each side, or until the chicken is golden brown and cooked through.
6. Remove the chicken from the skillet and transfer to a plate lined with paper towels to absorb any excess oil.
7. Serve warm with your choice of sides.
Variations & Tips
For an extra kick, add a pinch of cayenne pepper to the almond mixture. If you prefer a herbaceous note, include dried herbs like thyme or rosemary in the breading. For those who aren’t strictly avoiding carbs, mixing half almond flour and half breadcrumbs can create a more traditional crust