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 it in the almond flour, pressing to adhere until well-coated. It's a good idea to use one hand for dipping in the egg, and the second hand for dredging in the almond flour.
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 for about 3 minutes per side, until golden brown and cooked through (their internal temperature should reach 165ºF). Place on paper towels to drain.
Carefully wipe the skillet using paper towels, add the remaining oil, and cook the second batch. Serve immediately.
Video
Notes
*You'll only use about 1 cup of almond flour, but you need 2 cups to properly dredge the chicken pieces. The nutrition info reflects that, and also the fact that about half of the oil will remain in the skillet. In many of my recipes, I specify that you should use blanched finely ground almond flour. But in this recipe, you actually don't have to use blanched almond flour. A coarse almond meal would work here just as well.