Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Tip: For extra crispiness, lightly grease the parchment paper with olive oil.

In a shallow bowl, mix the chopped walnuts, ground flaxseeds, garlic powder, paprika, salt, and pepper. Tip: For a finer crust, pulse the walnuts in a food processor until finely ground.

Dip each chicken tender into the beaten eggs, then coat evenly with the walnut-flaxseed mixture. Tip: Press the mixture firmly onto the chicken to ensure it sticks.

Place the coated tenders on the prepared baking sheet and drizzle with olive oil. Tip: Use a pastry brush to evenly distribute the oil for even browning.

Bake for 15-20 minutes, flipping halfway, until the chicken is cooked through and the crust is golden brown. Tip: Check for doneness with a meat thermometer—internal temperature should reach 165°F (74°C).