In a food processor, combine crushed pork rinds, almond flour, grated Parmesan cheese, smoked paprika, and a pinch of salt. Pulse until fully blended.

Create a breading station with beaten eggs in one bowl and the prepared breading in another.

Dip chicken tenders in beaten eggs then into the breading, pressing to adhere.

Fry breaded chicken tenders in a skillet with heated oil for 4-6 minutes on each side until golden brown.

Remove chicken from skillet, drain on paper towels, and drizzle with buffalo wing sauce, tossing to coat.

In a large bowl, layer chopped romaine, bacon, cucumber, and cherry tomatoes for the salad base.

Top the salad with the buffalo chicken tenders.

Drizzle blue cheese dressing over the salad and serve immediately.