Prepare three stations: one with the egg and milk mixture, one with Coco Lopez, and one with breadcrumbs and coconut shavings.

Soak chicken tenders in the egg mixture for a few minutes.

Dip each tender in Coco Lopez, ensuring it's fully coated.

Roll the coated tender in the breadcrumb mixture, pressing gently to adhere.

Heat olive oil in a pan over medium heat.

Fry the chicken tenders on both sides until golden brown and cooked through.

Transfer cooked tenders to a plate lined with paper towels to drain excess oil.

Let cool slightly before serving.