Coconut Chicken Tenders

2 T coconut oil, melted

1/4 cup coconut flour

1 t sea salt

1/4 t pepper

1/4 t garlic powder

2 eggs, beaten

1 cup unsweetened shredded coconut

1 lb chicken tenders

Preheat the oven to 400.  Place a wire rack on a parchment-lined baking sheet and brush with melted coconut oil to prevent sticking.  Arrange 3 medium bowls.  In the first, put the coconut flour mixed with the sea slat, pepper, and garlic powder; in the second, put the beaten eggs; in the third, put the shredded coconut.

Coat the chicken tenders in the coconut flour mixture, shaking off any excess.  Next dredge them in the eggs, and then roll them in the shredded coconut.  Place the coated tenders on the wire rack.  Avoid overcrowding.  Bake for 25 minutes, or until the internal temperature reaches 165.  Serve warm.