Espresso and Lime

0 In a food processor, combine 2 cups of shredded coconut with 1 cup of panko breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of chili powder and 1/2 teaspoon of salt and pulse until the coconut shreds are broken down and everything is evenly distributed.
3 Transfer the coconut panko breading into a shallow bowl and set aside for now.
1 In a separate bowl, whisk 2 large eggs with 2 tablespoons of heavy cream, 1 tablespoon of hot sauce, 1/2 teaspoon of salt and 1/4 teaspoons of black pepper.
4 Add 2 pounds of chicken tenders into the egg mixture and toss until all of the tenders are coated.
2 Transfer the egg coated tenders one at a time into the coconut panko breading and once they are generously coated on all sides, transfer the tenders onto a parchment lined baking sheet. 
5 Drizzle the coconut panko coated tenders lightly with olive oil.
6 Bake the tenders in a 425 degree oven for 18-25 minutes or until the tenders are cooked through and the breading is crisp and golden brown
7 Transfer the tenders onto a cooling rack until ready to serve to avoid the underside from becoming soggy as they cool
8 Enjoy with lime wedges and some creamy sweet Thai chili sauce