Pound the chicken pieces thin, using a meat pounder.
Beat the eggs with salt, pepper, garlic powder, and onion powder. Place the egg mixture in a shallow bowl. Place half of the almond flour in another shallow bowl.
Dip each chicken piece into the egg mixture, shaking the excess off, then dredge in the almond flour, pressing to adhere until well-coated.
After making 4 tenders, add the remaining almond flour to the bowl and prepare the remaining four chicken tenders.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat, about 4 minutes.
Place half the chicken tenders in the hot oil and fry about 3 minutes per side, until golden brown. Place on paper towels to drain.
Carefully wipe the skillet using paper towels, add the remaining oil, and fry the second batch. Serve immediately.
*You'll only use about 1 cup of almond flour, but you need 2 cups to properly dredge the chicken pieces. Nutrition info reflects that, and also the fact that about half of the oil will remain in the skillet.