Prepare a breading station by placing three shallow bowls in a row: mix flour, salt, black pepper, garlic powder, paprika, and optional cayenne in the first bowl.

In the second bowl, whisk together eggs and water until smooth.

Combine panko breadcrumbs and shredded coconut in the third bowl.

Pat chicken tenders dry using a paper towel to help the breading adhere better.

Dredge each chicken tender in the seasoned flour mixture, shaking off any excess.

Dip the floured chicken tender in the egg mixture, ensuring complete coverage.

Press the tender into the coconut-panko mixture, ensuring it is well-coated.

Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.

Carefully place breaded chicken tenders into the hot oil in batches, frying for 3-4 minutes on each side until golden brown.

Transfer cooked tenders to a plate lined with paper towels to drain excess oil and allow to rest for a few minutes before serving.