Step 1

In a large bowl, whisk flour, salt, pepper and garlic powder. Set aside.

Step 2

In a separate bowl, whisk eggs and milk. Set aside.

Step 3

In a third bowl, mix panko and coconut flakes (chopped finely).

Step 4

Dredge chicken tenders in flour mixture, then egg mixture, then panko mixture. Set aside on a plate until ready to fry.

Step 5

Fill a large pot with about 2 inches of oil (between 3-4 cups, depending on size of your pot). Set to medium heat. Flick in in a little bit of flour after a few minutes. If it sizzles and rises to the surface, it is ready.

Step 6

Add chicken (4-5 pieces at a time) and fry until golden brown, 4-5 minutes total, flipping once halfway through. Cook remaining chicken in batches. Transfer to an ovenproof, paper towel-lined sheet. Set aside.

Step 7

Place sheet in a 200-degree F oven to keep warm.

Step 8

Prepare sauces, if desired. See Notes below for our creamy Honey Mustard Sauce recipe.

Step 9

Enjoy!