In a small bowl, add eggs and beat them lightly. Set aside

In a medium bowl, add regular (not toasted) almond flour. Set aside

In a large bowl, add toasted almond flour, parmesan, garlic powder, onion powder, Italian Seasoning, salt and pepper. Set aside.

Cut chicken tenders into desired length and width for chicken nuggets. Mine were about 2 inches long and 1 inch wide.

In a large pan, heat coconut oil over medium heat. While it is heating up, start breading your nuggets.

I cooked about 10 at a time and would bread them all and then put them all in the pan at the same time.

Take a chicken chunk, dip in the almond flour for first coating.

Then dip in egg.

Then dip and coat with the toasted almond flour mixture. Set aside until you have enough to fill a pan.

Add chicken to hot pan. Fry 2-4 minutes per side until COMPLETELY cooked.

Serve warm!