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.

Preheat oven to 425 degrees. Line a baking sheet with a rack and grease well with cooking spray.

Crush the cheese crisps in a plastic bag or food processor. They should be broken up but not dusty.

Transfer the crushed cheese crisps to a pie plate and add the almond flour. Mix with a fork.

Press each chicken tender into the breading mixture making sure to coat them evenly. Place on the baking sheet.

Bake for 10 minutes, flip, and bake another 10 minutes. A tiny bit of breading may come off or stick, this is normal.

Let cool 5 minutes before serving.