1️⃣ Get out four wide, shallow bowls. In the first bowl, whisk together the flour, chili powder, salt, and pepper. 🥣

2️⃣ In a second bowl, whisk together the eggs and water (or milk). 🥄

3️⃣ Fill a third bowl with coconut flakes, and a fourth bowl with panko bread crumbs. 🍚🍞

4️⃣ Toss chicken tenders first in the flour mixture, then in the egg wash, followed by the coconut flakes, and ending with the bread crumbs. Ensure each chicken tender is thoroughly coated at each step. 🍗

5️⃣ For frying, fill a large skillet with 1 inch of oil. Heat over medium temperature. 🍳🔥

6️⃣ Use tongs to transfer chicken tenders into the oil, making sure not to crowd the pan. Fry in batches if necessary. Cook for 2-3 minutes, then turn the chicken tenders over and cook another 3-4 minutes until golden brown and fully cooked through. ⏳

7️⃣ Repeat with remaining chicken tenders as needed. Allow to cool slightly on a wire cooling rack over paper towels. 🌬️

8️⃣ Garnish with sea salt flakes if desired and serve warm with sweet chili dipping sauce. 🌶️🍯

Alternate Baking Method:

Preheat oven to 400°F (200°C). 🔥
Place coated chicken tenders on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, turning halfway through, until golden brown and cooked through. 🍗🕒