Heat oven to 375°. Place a cooling rack on top of a baking sheet. Spray with nonstick cooking spray; set aside.

Place the flour in a shallow bowl or dish. In a second dish, lightly whisk the egg.

Chop the coconut until it is about the same size as the panko bread crumbs. In a third dish, combine the coconut and panko and season with salt and pepper.

Working with one chicken tender at a time, dip in the flour to coat, shaking off excess, then dip into the egg. Dip into the coconut/panko mixture, pressing the mixture into the chicken tender if needed. Transfer to the cooling rack. Repeat with the remaining chicken tenders.

Spray the tops of the tenders lightly with cooking spray. Bake for 20-25 minutes, or until cooked through.

Meanwhile, combine the mango chutney and sour cream. Serve alongside the chicken tenders.