Preheat oven to 400°F. Line baking sheet with parchment paper and set aside. Next, combine chicken strips and pickle juice in airtight container or plastic bag. Toss gently to coat, then refrigerate at least one hour, tossing every so often. Refrigerate overnight for the BEST flavors.
Drain and discard the pickle juice. Add the beaten egg to one shallow bowl and set aside. In a second bowl, whisk together the flours, salt, onion powder, paprika, garlic powder, and pepper in a bowl. Dip chicken in beaten egg. then coat all sides of chicken tender in almond flour mixture, and shake any excess off into bowl. Place breaded chicken tender on baking sheet and repeat until all chicken tenders have been breaded.
Bake the tender for 14-16 minutes. If desired, lightly spray with oil the last minutes of cooking for extra crispiness.
Enjoy with your favorite sauces like ketchup, ranch, honey mustard–you name it!
So delicious and totally gluten-free!