Beat eggs with 1 teaspoon of water in a medium bowl.
Add chicken strips and toss well.
In another bowl, mix almond flour, garlic powder, salt and pepper.
Heat tallow or coconut oil in a large skillet over medium high heat.
Once oil is hot, coat chicken in egg mixture and then dredge in almond flour mixture and place in pan. Cook 3-4 minutes per side or until golden brown and cooked through. Remove from pan and keep in oven to keep warm while additional batches are cooking.
Once all are cooked through, sprinkle with additional salt and pepper and serve with (optional) honey mustard sauce.
Recipe by Wellness Mama® at https://wellnessmama.com/8427/chicken-fingers/