Oven Fried Coconut Chicken with Mango Dipping Sauce

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Chicken Tenders:

Olive oil cooking spray, for the wire rack and chicken

1/2 cup coconut flour 

2 large eggs 

1/2 cup light coconut milk 

1 1/2 cups whole wheat panko crumbs 

1 cup shredded unsweetened coconut, preferably Bob's Red Mill

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

2 pounds chicken tenders 

Dipping Sauce:

1 cup store-bought mango chutney

1/4 cup Greek yogurt 

1 jalapeno, small dice 

Serving suggestions: iceberg lettuce, diced carrots, diced tomatoes, shredded red cabbage, 1 to 2 tablespoons apple cider vinegar