Slice chicken breasts lengthwise into tenders (approximately 4 per breast), then place three bowls on counter (for the “breading” process). Fill the first bowl with coconut flour, salt, pepper, red pepper flakes, and cayenne pepper. Fill the second bowl with 1 egg (scramble in the bowl). Fill third bowl with unsweetened coconut. Take each tender and dredge with the flour mixture, dip in egg, and coat with coconut.

Place coated chicken on a plate.

Heat coconut oil in large skillet over medium heat.

Add chicken tenders in batches, and cook approximately 5 minutes per side, or until chicken is cooked through and coconut flakes are golden brown.

Whisk Dijon mustard and honey together in small bowl.

Serve as a dip with chicken tenders.