• Heat the oven to 400°F. Line a baking sheet with parchment paper.
• Mix the panko and olive oil in a small baking pan and toast for about 5 minutes until the panko is light brown.
  ½ cup panko, 1 tablespoon olive oil
• Let the toasted panko cool slightly, then mix with the shredded coconut.
  ½ cup unsweetened, shredded dried coconut
• Set out three bowls for dipping the chicken tenders. In the first bowl, stir together the flour, salt, and pepper. Add the eggs to the second bowl. Add the panko and coconut to the third.
  1 pound chicken tenders, 1 cup flour, 2 teaspoons salt, ½ teaspoon pepper, 2 eggs, lightly beaten
• Dip or two of the chicken tenders into the flour bowl and shake off extra. Dip the same tenders into the eggs and let the excess drip off. Dip the tenders into the final bowl, turning it over a few times to ensure that it is fully coated. Place the tenders on the prepared baking sheet, leaving a small amount of room between each one.
• Bake for 15 to 20 minutes, turning the panko coconut chicken tenders over once about 10 minutes into baking. Chicken should be cooked until it reaches an internal temperature of at least 165°F.

Honey mustard dipping sauce

• While the chicken tenders are baking, combine all of the ingredients for the dipping sauce into a small bowl.
  3 tablespoons honey, 3 tablespoons Dijon mustard, 1 dash Tabasco or other hot sauce