Crispy Coconut Chicken Fingers

1 cup sweetened coconut flakes 1 cup panko bread crumbs 1 1/2 tsp garlic powder 3/4 tsp salt 3/4 tsp curry powder 1/4 tsp onion powder 1/8 tsp cayenne pepper 1/2 cup flour 2 eggs 12 chicken tenders Preheat over to 450. Spray a foil-lined baking sheet for the chicken. Chop coconut so it's roughly the same size as the bread crumbs. Combine the coconut, bread crumbs and spices in a shallow dish. Stir well. Place the flour in a shallow dish and the eggs in another shallow dish. Whisk the eggs. Working with one chicken tender at a time, dredge the chicken in flour, shaking off any excess. Then dip in the egg, again shaking off any excess. Roll in the bread crumb/coconut mixture, gently pressing he mixture onto the chicken. Place on the prepared baking sheet. Bake for about 15-25 minutes (depending on the size of the tenders) or until juices run clear, being careful not to overcook them. For the label: Preheat over to 450. Spray a foil-lined baking sheet for the chicken. Place the flour in a shallow dish and the eggs in another shallow dish. Whisk the eggs. Dredge the chicken in flour, one at a time, shaking off any excess. Then dip in the egg, again shaking off any excess. Roll in the bread crumb/coconut mixture, gently pressing he mixture onto the chicken. Place on the prepared baking sheet. Bake for about 15-25 minutes (depending on the size of the tenders) or until juices run clear, being careful not to overcook them.