Remove the tendons in the tenders by pressing a fork down against the tender while you hold the tendon with your fingers. It should slide right out.
Place the tenders in a large mixing bowl. Cover with the buttermilk, paprika, and salt. Toss to coat the tenders. Cover and refrigerate a minimum of 3 hours, up to overnight.
In a pie plate, mix the almond flour, everything bagel seasoning, and garlic powder.
Roll each chicken tender in the breading. Press the breading onto the tender so that it is well coated.
In a nonstick skillet over medium high heat, heat up 2 to 3 tablespoons of oil until a water drop test sizzles.
Working in batches, fry the chicken tenders for 2 to 4 minutes per side. Do not disturb them until time to flip. Add more oil as needed to prevent burning.
Remove the cooked tenders to a plate and serve hot.