In a shallow bowl, combine the flour, garlic powder, onion powder, salt, black pepper, paprika, and cayenne pepper.

In a second shallow bowl, beat the eggs.

In a third bowl, combine the shredded coconut and panko breadcrumbs.

Dip each chicken tender first into the flour mixture, ensuring it is fully coated.

Shake off any excess flour, then dip it into the beaten eggs, allowing any excess to drip off.

Finally, coat the chicken tender in the coconut and panko mixture, pressing gently to adhere.

In a large skillet, heat about 1/4 inch of vegetable oil over medium heat.

Once hot, carefully add the coated chicken tenders in batches, making sure not to overcrowd the pan.

Fry for about 3-4 minutes on each side, or until golden brown and cooked through.

Transfer to a paper towel-lined plate to drain excess oil.

Serve warm with your favorite dipping sauce.