In a shallow bowl, combine flour, garlic powder, onion powder, salt, black pepper, and paprika.
In another bowl, beat the eggs.
In a third bowl, mix shredded coconut and panko breadcrumbs.
Dredge each chicken strip in the flour mixture, shaking off excess.
Dip into the beaten eggs, then coat with the coconut and panko mixture, pressing gently to adhere.
Heat about 1/2 inch of cooking oil in a large skillet over medium heat.
Once hot, carefully add the chicken strips in batches, cooking for 3-4 minutes on each side until golden brown and cooked through.
Remove the chicken strips and place them on a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauce.
