Sprinkle both sides chicken tenders with desired amount of sea salt, pepper, garlic and onion powder, set aside

In a food processor or blender, process nuts until they resemble large bread crumbs (don't over process or you will have nut butter)

Pour processed macadamia nuts into a shallow bowl, add almond flour and use a fork to mix well

Crack eggs into another shallow bowl, whisk with 1 tablespoon water

Now, dip each tender into into eggs, then dredge in nut mixture until well coated, set aside

When all chicken is coated, heat a large pan (preferably cast iron or a stainless steel skillet) on high heat for two minutes

Add enough olive oil to pan so bottom is nicely coated

When oil is hot but not smoking, add chicken tenders (working in batches if needed) and cook 5-6 minutes a side, lowering heat when necessary. Chicken should be golden brown, crispy and cooked through when removed from heat. If you are working in batches, carefully use a paper towel to clean pan and add more olive oil to pan between batches. Serve!