Begin by creating a breading station. Grab 3 large, shallow bowls. To the first bowl, whisk together the flour, cornstarch, salt, pepper, and cayenne pepper. To the second bowl, combine the milk, eggs, and sriracha. To the third bowl, stir together the sweetened coconut and pink breadcrumbs.
Bread the chicken tenders by first dredging into the flour mixture, then dipping into the egg-milk mixture, and then finally into the coconut-breadcrumb bowl. Press the coconut-breadcrumb mixture firmly into the chicken tenders and place on a plate.
In a large Dutch oven or cast iron pan, add enough vegetable oil so that there is about 1.5 inches of oil. Heat over medium-high heat until the oil is shiny and reaches about 350 degrees.
Cook the chicken tenders in batches, about 3 or 4 at a time so that the oil maintains it’s temperature as much as possible and that the chicken is not overcrowded. Cook the tenders about 2 minutes on each side, flipping until the chicken is golden and crispy (and reaches an Internal temp of 165 degrees).
Remove the cooked chicken to a plate lined with paper towels to absorb excess oil. Wait a minute to allow the oil to heat back up before adding your next batch. Continue cooking the tenders as stated above until all are fried and crispy.
Serve the tenders hot. Serve with sweet chili sauce, if desired. Enjoy!!