You can marinate the chicken tenders along with the pickle juice overnight but if not, make sure you do so for at least an hour.
In a small mixing bowl, mix almond flour, salt and pepper or whizz the ingredients in your food processor for a short burst.
Create a line of three bowls, one with almond flour mixture, the second with the beaten eggs and the third with the pork rinds, try pork panko for this.
Trawl the chicken meat through the almond flour mixture, then through the beaten egg and finally in the pork panko until the chicken is well coated all over.
Fill a saute pan about 2 inches in depth with healthy coconut oil and put on medium high heat, to about 350 F.
Once the oil is piping hot place your chicken tenders in the coconut oil and cook robustly for around 3 minutes on each side, turning until they appear a rich golden brown. The cooking time will vary depending on the meaty thickness of your chicken tenders and the pan that you are using.