Preheat the oven to 400 F. Place a wire rack onto a lined baking sheet. This helps air circulate around the chicken and create a crisp exterior.

Season chicken tenders with sea salt.

Add the eggs to a shallow bowl, whisk to combine. Add the shredded coconut to another shallow bowl. And add the coconut flour, garlic powder and black pepper to another shallow bowl. 

Dredge each chicken tender in the coconut flour, then in the egg, and finally in the shredded coconut, pressing in to meat.

Place coated chicken pieces on the wire rack. Transfer to oven and bake for 15-20 minutes, flipping halfway through, until firm and cooked to an internal temperature of 165 F.

If desired, broil chicken tenders briefly to make more crisp and golden.