Heat the oven to 425 °F and prepare a large cookie sheet with cooking spray or aluminum foil. The hot oven helps the buttered coating brown instead of drying out.

Whisk the beaten egg and mayonnaise together in a shallow bowl until the mixture looks smooth and slightly thick. This texture helps the breading grip the chicken more evenly.

Mix the almond flour, grated parmesan cheese, garlic salt, garlic powder, onion powder, Italian seasoning, black pepper, and paprika in a second shallow bowl. The breading should look well combined so every tender gets balanced seasoning.

Dip each chicken strip into the egg mixture, then press it into the breading until fully coated on all sides. The coating should feel lightly packed on the surface rather than dusty or patchy.

Arrange the breaded tenders on the prepared sheet and brush them with the melted butter. The butter helps the crust turn crisp and brings out the toasted parmesan aroma as they cook.

Bake for 15 min, turn the tenders carefully with tongs, and bake 5 to 10 min more until the chicken is cooked through. The outside should have browned edges and the center should no longer look translucent.