Heat 1/4 cup coconut oil in a skillet over medium-high heat for 5 minutes.
While the oil is heating, prepare the chicken. Place almond flour, tapioca starch, garlic salt, salt, Italian seasoning and pepper in a bowl and mix.
Put the whisked eggs in a separate bowl.
Dip each chicken tenderloin into the egg and then coat each with the almond flour mixture.
Place the prepared chicken into the hot oil and fry it for 5 minutes. Once the first side is browned, turn the chicken and fry the other side for another 5 minutes, or until the chicken is golden brown and shows no pink in the middle.
During the last minute of frying, sprinkle paprika over the chicken.
Serve with your favorite dipping sauce or with spaghetti sauce over spaghetti squash.