Pat all of the chicken tenders dry with some paper towels.

On one plate, place 1 cup of almond flour.

To the almond flour, add in the paprika, chili powder, cumin, garlic powder, and salt and pepper to taste. Stir to distribute the herbs and spices throughout the almond flour.

In a shallow bowl add ½ cup of heavy whipping cream to 1 beaten egg. Mix to combine them well.

On a separate plate, place 1 cup of finely crushed pork rinds. You can use a food processor to crush the pork rinds into crumbs, or you can place them into a Ziploc bag, and use a rolling pin to crush them.

Dip each chicken tender into the flour mixture on both sides.

Continue by dipping the chicken tenders into the cream and egg mixture.

Finally, roll the chicken tenders into the crushed pork rind crumbs.

Heat up several inches of coconut or avocado oil in a large skillet. Use a thermometer to heat the oil to 350 degrees.

Place the chicken tenders into the oil 3 pieces at a time. Rotate them with some tongs halfway through cooking, maintaining the oil temperature at 325-350 degrees. Cook the tenders until the chicken is cooked through and they are browned and crispy.

Repeat step 10 until all of the chicken tenders have been cooked.

Serve with your favorite dipping sauces.