Crispy Coconut chicken Fingers

1 cup sweetened coconut flakes 1 cup panko bread crumbs 1 1/2 teaspoons garlic powder 3/4 tsp table 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​ ​oven​ ​to​ ​450​ ​degrees.​ ​Combine​ ​coconut​ ​​ ​with​ ​Panko​ ​and​ ​spices​ ​in​ ​a​ ​shallow​ ​dish. Mix​ ​well​ ​to​ ​distribute​ ​all​ ​of​ ​the​ ​spices.​ ​Place​ ​the​ ​flour​ ​in​ ​another​ ​shallow​ ​dish,​ ​and​ ​the​ ​egg​ ​in another.​ ​Give​ ​the​ ​egg​ ​a​ ​quick​ ​beating.​ ​Working​ ​with​ ​one​ ​chicken​ ​tender​ ​at​ ​a​ ​time,​ ​dredge​ ​in flour​ ​and​ ​then​ ​dip​ ​in​ ​egg,​ ​and​ ​then​ ​finally​ ​coat​ ​in​ ​the​ ​coconut​ ​Panko​ ​mixture.​ ​Press​ ​in​ ​with your​ ​fingers​ ​to​ ​make​ ​sure​ ​the​ ​entire​ ​thing​ ​is​ ​well​ ​coated.​ ​Place​ ​chicken​ ​tenders​ ​on​ ​a foil-lined​ ​baking​ ​sheet​ ​that​ ​has​ ​been​ ​sprayed​ ​with​ ​nonstick​ ​cooking​ ​spray.​ ​I​ ​give​ ​mine​ ​a teeny​ ​drizzle​ ​of​ ​olive​ ​oil​ ​on​ ​top​ ​to​ ​help​ ​them​ ​crisp​ ​nicely,​ ​but​ ​it’s​ ​optional. Bake​ ​in​ ​your​ ​450​ ​degree​ ​oven​ ​for​ ​about​ ​20​ ​minutes​ ​or​ ​until​ ​juices​ ​run​ ​clear.​ ​Try​ ​not​ ​to overcook​ ​them​ ​because​ ​chicken​ ​tenders​ ​go​ ​from​ ​perfect​ ​to​ ​overcooked​ ​really​ ​fast!​ ​If​ ​your tenders​ ​are​ ​on​ ​the​ ​small​ ​side,​ ​they​ ​could​ ​even​ ​be​ ​done​ ​in​ ​about​ ​15​ ​minutes​ ​so​ ​keep​ ​an​ ​eye on​ ​them.​ ​If​ ​they’re​ ​big​ ​they​ ​can​ ​take​ ​more​ ​like​ ​25.​ ​The​ ​coconut​ ​will​ ​be​ ​nice​ ​and​ ​golden​ ​and the​ ​panko​ ​crisp,​ ​but​ ​light​ ​in​ ​color​ ​still. ***Dipping Sauce 1 cup apricot-pineapple preserves 2 tsp soy sauce 1/2 tsp Dijon mustard 1/8 tsp curry