Preheat oven to 475°F.
Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor and process until the almonds are finely chopped and the paprika is mixed throughout.
With the motor running, slowly drizzle in olive oil; process until combined.
Transfer the mixture to a shallow dish.
Whisk egg whites in a second shallow dish.
Coat chicken tenders and transfer each tender to the almond mixture; turn to coat evenly.
Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.