Preheat oven to 425°
Combine spices in a small dish until they are mixed
Add almond flour, coconut flour, and spices to medium mixing bowl
Stir until well combined
Add eggs to a small mixing bowl and whisk
Season chicken tenders with a little salt and pepper
Add chicken tenders to whisked eggs and move them around with your hands until they are all coated with the eggs
Line a baking sheet with parchment paper
Place wire rack the size of your pan on top of the parchment paper (this allows for a crispier crust on the chicken – if you don’t have a rack you can place the chicken directly on the parchment paper
Coat each tender one by one in the flour mixture until it is evenly, but lightly coated
Place each tender on the rack
Bake for 20 – 25 minutes until coating is golden brown (chicken should reach an internal temp of 165°
If you want to pan fry: Add oil to bottom of frying pan to just cover – about a ¼” deep. I like to use avocado oil. Heat to medium heat. Add coated tenders to hot pan and cook 5 – 6 minutes on each side.