Preheat oven to 375 degrees F. or Preheat oil to 375 degrees
Cut chicken into strips
In a shallow dish mix together coconut milk, 1 tsp salt, and 2 eggs until frothy
Put coconut flour, paprika, and black pepper in a separate shallow dish
Put shredded coconut in a third shallow dish
Take chicken strips and dip them in the coconut milk mixture, until well coated
Then dip into the coconut flour mixture until nice and evenly coated
Dip back into the liquid mixture
Then place in dish holding the shredded coconut and carefully press coconut onto the chicken
Place on a baking sheet with a rack on it. I used a cookie sheet with a cooling rack placed inside of it, and sprayed it with cooking spray. This keeps the chicken off the bottom of the pan, and allows it to get crispy all around the chicken so the bottom is not soggy.
Continue to coat chicken until all your chicken is on the tray.
Place tray in preheated oven and cook for 15-17 minutes, until coconut is browned, then flip chicken and cook an additional 5-8 minutes until chicken is cooked through with an internal temperature of 165 degrees
If frying, fry 4-5 minutes until chicken is cooked through and coconut is browned