-
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!