Preheat the oven to 425 degrees F and cover a baking sheet with parchment paper.

Take out three shallow bowls. In the first bowl add the almond flour. In the second bowl add the eggs and milk, and whisk well. Pulse the crushed almonds, seasonings, and Parmesan in a food processor until the almonds are broken up into small pieces and add the mixture to the third bowl.

Take a chicken tender and dip it first in the bowl of almond flour, making sure it’s completely coated.

Then dip the tender in the egg mixture, letting any excess drip off.

Finally dip the tender in the crushed almond mixture, making sure that it is completely coated.

Repeat until all of your tenders have been coated and place them on your baking sheet. Bake the tenders at 425 for 20 minutes, 10 minutes per side. You can turn the temperature to a high broil and add them to the top rack for the last two minutes to get them extra crispy.