Combine buttermilk and Sriracha, then add chicken tenders. Toss and marinate in the fridge for at least 4 hours or overnight.
Preheat oven to 425° F. Line a baking sheet with foil and top with a cooling rack.
In a shallow dish mix all-purpose flour, garlic powder, paprika, salt and pepper. In a second shallow dish whisk together eggs. In a third shallow dish combine panko bread crumbs and coconut.
Remove chicken tender from buttermilk marinade. Shake off excess liquid and dip into flour mixture to coat. Shake excess flour then dip into egg mixture. Shake excess egg, then dip into panko mixture to coat evenly.
Place on prepared baking sheet and repeat with remaining tenders.
Bake for 8 minutes, carefully flip each tender, then bake 8-10 minutes more until golden brown and cooked through. Serve immediately.
Dipping Sauce (optional)
Combine all ingredients in a small bowl and refrigerate.
To air fry, follow steps 1-5. Place tenders in an even layer in your air fryer (you may need to cook in multiple batches) Air fry at 400*F for 8 minutes, flip, then cook 8 minutes more until crispy.