Prep Chicken: Pat the chicken tenderloins dry using paper towels, ensuring they are moisture-free.

Mix Coating: In a bowl, combine shredded coconut, ground almonds, smoked paprika, garlic powder, salt, and pepper until well mixed.

Set Up Dips: In a separate bowl, whisk the eggs thoroughly until fully blended.

Coat Chicken: Dip each chicken tenderloin into the egg wash then press into the coconut-almond mixture to coat.

Cook Tenders: Heat a non-stick skillet over medium-high heat, add oil, and cook coated chicken for about 4-5 minutes on each side until golden brown.

Rest: After cooking, transfer tenders to a paper towel-lined plate and allow to rest for a few minutes.