The moment these are out of the oven, the entire batch vanishes before I can even have a taste.

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

In a shallow bowl, mix together the parmesan cheese, almond flour, garlic powder, onion powder, salt, and black pepper.

In another bowl, beat the eggs until well combined.

Pat the chicken tenders dry with paper towels.

Dip each chicken tender into the beaten eggs, allowing any excess to drip off.

Then, coat the chicken in the parmesan mixture, pressing gently to adhere.

Place the coated chicken tenders on the prepared baking sheet.

Drizzle the olive oil or melted butter over the chicken tenders.

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 version, add a pinch of cayenne pepper or some red pepper flakes to the parmesan mixture. If you have picky eaters, try cutting the chicken into smaller nugget-sized pieces for a fun twist. You can also experiment with different cheeses like asiago or pecorino for a unique flavor profile. For an extra crispy coating, consider using crushed pork rinds in place of almond flour.