First, cut the chicken tenderloins into 1-2 inch bites sized pieces and set aside

In a shallow dish, combine the almond flour, salt, smoked paprika, onion powder, and black pepper and mix well to combine the flavors

In another shallow dish, whisk the egg. Heat a large cast iron pan over medium heat and add the coconut oil or ghee. Before adding the chicken, make sure the oil is hot enough by dropping a bit of almond flour in the pan to see if it sizzles.

Since the chicken bites are small, you dredge several at a time and it will come out fine. Take the chicken and first coat in egg, then coat with almond flour mixture shaking off extra. Immediately add to the hot pan.

Let the chicken cook about 2-4 minutes on each side, or until just cooked through. You will have to fry in 2 batches most likely. Adjust the heat to avoid burning the outside and add more cooking fat to the pan if you need to for the second batch.

Transfer to a paper towel lined dish to drain excess oil, then serve hot! Enjoy!