As soon as these come out of the oven, the whole tray disappears before I can even take a bite.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a shallow bowl, combine the almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.

In another bowl, whisk together the eggs and water 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.

Place the coated chicken tenders on the prepared baking sheet, leaving space between each piece.

Lightly spray the tops with cooking spray or drizzle with olive oil for extra crispiness.

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.

Remove from the oven and let cool slightly before serving.

For a spicier kick, add a pinch of cayenne pepper to the almond flour mixture. You can also experiment with different herbs like thyme or rosemary for added flavor. If you prefer a nut-free version, try using crushed pork rinds instead of almond flour. To make this recipe dairy-free, omit the Parmesan cheese and increase the almond flour by 1/4 cup, adding nutritional yeast for a cheesy flavor.