With a mallet, pound chicken between plastic wrap or wax paper to make uniformly thin. I like to use a zippered gallon-size plastic bag to avoid any projectile pieces of chicken.

Set up a dipping operation. Start by putting the flour, salt, and pepper into a shallow container.

Mix eggs well with a fork and put them into another shallow container. Combine breadcrumbs and almonds in a third shallow container.

Dredge each chicken tender in the flour mixture first, then the eggs. Finally, roll in the bread crumb/almond mixture.

Sauté in a frying pan with 1-2 tablespoons avocado or olive oil. Brown briefly for about 2-3 minutes per side. Do not crowd the pan for the best results. Better to do two batches, using remaining oil for the second batch.

Place browned tenders into a greased baking dish large enough for all fillets to fit in one layer.