In a small bowl, combine the basil, thyme, oregano, salt, paprika, garlic powder, mustard powder, celery salt, ground white pepper and ground ginger. Stir to combine them all completely.

Place ½ of the seasoning mixture into a deep sided baking dish. Add in 1 c of unsweetened almond milk and 1 beaten egg. Mix thoroughly to combine.

Coat the chicken tenders in the mixture in the baking dish, and place them in the dish into the fridge for at least an hour to marinate. This recipe comes out much better if you let them marinate in the mixture overnight.

Start to preheat the cooking oil in a deep skillet or pot on the stove over medium-high heat. It will take several minutes to get up to temperature.

Place ½ c of almond flour and ½ c of crushed pork rind crumbs into a shallow bowl or plate, and add in the other ½ of the reserved seasoning mixture. Toss to combine.

Remove the chicken from the marinade, and roll in the coating mixture.

Carefully place 3 pieces of coated chicken into your heated oil at a time, and cook for 6-8 minutes completely submerged, or until golden brown and cooked through.

Repeat the cooking process with the rest of the chicken tenders, placing them on a rack or a paper towel lined plate to drain.

Enjoy!