Preheat oven to 425°F. Line a single baking sheet with parchment paper.
In one shallow bowl, combine two eggs and mustard. In a second shallow bowl, combine breadcrumbs, coconut, salt and pepper. Working with one piece of chicken at a time, coat fully in the egg mixture. Transfer to the breadcrumb mixture, coating well, place on prepared baking sheet. When all chicken tenders have been coated. Lightly spray with olive oil.
Bake for 15-20 minutes or until coconut is crisp and internal temperature reaches a minimum of 165°F.
Enjoy immediately with desired dipping sauces or store in the refrigerator for later, reheating as needed.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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