Preheat an oven to 450 degrees. Or 425 degrees for a convection oven.

Prep your coating station. Use three shallow bowls, or breading trays, if you have them. In the first bowl put the all purpose flour. In the second bowl, whisk the three eggs. In the third bowl mix the panko and almond flour. Then pour in the melted butter and mix together using your fingers or a fork until it is all evenly incorporated.

Sprinkle the chicken with kosher salt and black pepper. Working one at a time, put the chicken into the flour and coat on each side, then shake of excess. Place the chicken then in the egg mixture, coating it well, and then lastly into the panko/almond flour mixture. Make sure it is well coated and then place the chicken tender on a well greased sheet pan. Continue with each chicken strip until they are all on the sheet pan.

Bake in the oven for 20 minutes (15 minutes for a convection oven), then turn on the broiler and cook for 5 additional minutes, turning after 2.5 minutes so that each tender evenly browns.

Let cool for 2-3 minutes and then serve with your favorite dipping sauce.