First, get out four wide, shallow bowls. In the first bowl, whisk together the flour, chili powder, salt, and pepper.

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

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

Toss chicken tenders first in the flour, then in the egg wash, followed by the coconut flakes, and ending with the bread crumbs. Be sure to coat each chicken tender thoroughly with each step.

Fill a large skillet with 1 inch of oil. Bring to temperature over medium heat.

Use tongs to transfer chicken tenders into the oil (do not crowd the pan, fry in batches if you need to). Cook for 2-3 minutes, then turn chicken tenders over and cook another 3-4 minutes until golden brown and chicken is cooked through.

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

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