Preheat oven to 350 degrees.

Season chicken tenders with salt and pepper. Season the almond flour generously with salt and pepper.

Beat 1 egg together with 1 tablespoon of heavy cream.

Dip each chicken tender first in the egg wash and then into the seasoned almond flour. Tip: Place the tenders in a Tupperware container with the almond flour and shake to coat, a Ziploc bag also works.

Place tenders on a lightly greased baking sheet. Bake for 30 minutes. If they are not as crispy as you would like you can additionally broil them for 2-3 minutes. Allow tenders to cool for 5 minutes and then place them in a Tupperware container, add the buffalo sauce and shake to coat. Gently shaking is best to prevent the batter from falling off.