Crack the eggs in a bowl and beat with a fork. Put the coconut flakes, panko, kosher salt, pepper, and Old Bay in another bowl and mix until combined.

Dip each chicken strip into the egg and then into the coconut breading mixture, press the breading so it sticks well to the chicken (do this quickly so the breading in the bowl doesn't get soggy). Place the chicken on a wire rack over a lined baking sheet and season with a little more kosher salt and pepper.

Note: If you don't have a wire rack just put them on a lined baking sheet.

Bake in a 400 degree oven for 25 to 30 minutes. Serve with dipping sauce of choice (honey mustard, sweet Thai chili sauce, and yum yum sauce were our favorites).