Trim ends off chicken tenders to square them up. Cut each tender in half, then in half again,
creating 4 thin “fries”.
Add crushed pork rinds, paprika, onion and garlic powders, salt, pepper and almond flour to a large shallow bowl or plate.
In a bowl add the egg and cream and beat until fully incorporated.
Place chicken strips one at a time first in the egg mixture and then directly into the flour pork rind mixture. Coat each chicken strip completely, continuing until all are breaded.
Heat ¼-inch oil in a large skillet set over medium-high heat. Add half the chicken fries and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 2 minutes.
Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding
more oil if needed.
Serve immediately. Best stored in an air tight container in the fridge up to 5 days.