Cut the chicken breast into strips, making sure that they are similar in size and thickness (for even cooking).
Pat chicken dry with a kitchen towel. Season with salt and pepper.
In a bow, whisk together the flamin' hot flavor packet, almond flour, grated parmesan, dried parsley, garlic powder, 1/2 tsp salt, and 1/4 tsp of pepper.
Dip the chicken strip into the egg and then coat with the almond flour mixture. Set aside and repeat.
In a large skillet, heat oil over medium-high heat.
Once oil is heated, place the chicken tenders in the pan (make sure not to overcrowd). Cook for about 5 minutes on each side, until crispy and cooked through.
Set aside and serve with ranch dressing.
Enjoy!