Question one: why fry in almond oil? You pay $$ for the taste which is destroyed by the heat of frying.
I make these all the time. Made a huge batch on Sunday.
IMO you don't need to fry then bake. I'd do one or the other. I usually do the other.
I brine them first (similar to buttermilking them).
Then I dredge in seasoned flour. Dip in seasoned egg wash and then coat with crushed melba toast crumbs that I have seasoned.
I coat a baking sheet with maybe 2T of peanut oil, lay the tenders on it, spritz the top of the chicken with oil (in a pinch I use PAM, though I don't care for the propellants).
Put in 425-50 oven for about 25 minutes. NO FOIL -- that'll make them soggy because they will steam.
Sometimes I turn them halfway through sometimes I don't. I have also oiled each side of the tenders and baked on a wire rack over the baking sheet. This is supposed to make them crispier, but I'm not certain if that works.
When I don't turn them sometimes the bottom is a bit less crispy than the top. But the high heat i use pretty much guarantees crispiness.
My family special requests these. I made about 5 dozen tenders the last time so they could freeze them.
Make sure you season the egg wash and the panko.