Heat the oven to 400 degrees.

Prepare large baking sheet with cooking spray.

Rinse the chicken breasts with water pat dry with a paper towel.

Slice breasts into tenders no more than ½ inch thick.

Beat eggs until foamy and place in shallow bowl.

Mix the coconut, almond flour, salt and spices in a shallow bowl.

Using a fork, dip the chicken tenders in egg then in the coconut mixture to coat, covering well. (Press coconut mixture onto tenders , if needed.)

Brown the tenders a few at a time in hot oil in a deep skillet until lightly golden brown, approximately 5-7 minutes.

Drain briefly on paper towels and then place browned tenders on the prepared baking sheet.

Bake 15-20 minutes until chicken is browned and juices run clear.