Heat oil a large skillet over medium-high heat. Make sure the oil completely coats the bottom of the pan.
Add the beaten egg to a small bowl. In a separate medium bowl, combine the cassava flour, garlic powder, onion powder, paprika, and sea salt. Stir to blend.
One-by-one, drench chicken tenders in the egg wash and coat in the cassava mixture. Transfer to the pan.
When all tenders are coated and in the pan, cook 8 minutes. Flip and cook 6 more minutes, or until browned on the outside and internal temperature has reached 165 degrees. Transfer to plates to serve.
Keyword Dairy-free, Gluten-free, Grain-free, Nut-free, Paleo, Soy-free, Tree Nut-free