In a large bowl, whisk together flour, salt, pepper, and garlic powder until well combined. Set aside.

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

In a third bowl, combine finely chopped panko and coconut flakes.

Coat each chicken tender by first dredging it in the flour mixture, then dipping it into the egg mixture, and finally pressing it into the panko and coconut mixture. Place the coated tenders on a plate and set them aside until ready to fry.

Fill a large pot with about 2 inches of oil (approximately 3-4 cups, depending on the size of your pot) and heat over medium. To check if the oil is ready, flick a small pinch of flour into the pot; if it sizzles and floats to the surface, the oil is hot enough.

Carefully add 4-5 chicken tenders to the hot oil at a time, frying for about 4-5 minutes total, flipping once halfway through, until golden brown. Cook the remaining chicken in batches to avoid overcrowding.

Once fried, transfer the chicken to an ovenproof sheet lined with paper towels to drain. Set the sheet in a 200°F oven to keep the chicken warm while preparing the remaining batches.

If desired, prepare dipping sauces. See the Notes section below for Honey Mustard Sauce recipe.