Perfect Panko Chicken Strips

I admit I cannot take full credit for this recipe, as I used the back of the Kikkoman Panko box as my foundation. But I do believe I've discovered perfection in modifying a few ingredients. An asterisk (*) indicates a key ingredient for perfection.

1 pound chicken breast tenders
1/3 cups coconut flour*
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1-1/2 cups Kikkoman Panko Bread Crumbs or Whole Wheat Panko
Coconut oil*

Beat eggs in a medium bowl until frothy. Mix coconut flour, salt and pepper in another medium bowl. Dredge chicken in coconut flour, shake off excess. Dip chicken into eggs, then press chicken into Panko; turn chicken over and press into Panko again to coat both sides. Pour enough coconut oil into heavy large pot to reach depth of 1-2 inches; heat 350°F. Working in batches, add chicken to hot oil; deep-fry until golden brown. Flip if necessary. Using tongs transfer chicken to paper towels to drain.

MODIFICATIONS: Try using shrimp in place of chicken (as indicated on the box), and/or try dried unsweetened coconut in place of panko.