Stir together all sauce ingredients in a small bowl and refrigerate until needed.
Cut each chicken breast lengthwise into 4 or 5 pieces depending on how big they are.
Season chicken lightly with salt and pepper and coat in flour.
Whisk together eggs, milk, and 1 tablespoon Sriracha sauce in a shallow bowl.
Combine coconut, Panko crumbs and salt and pepper on a plate.
Dip chicken in egg mixture and then press the coconut mixture onto all sides of chicken.
Pour 1 inch of oil into a deep cast iron skillet or a Dutch oven. Heat oil to 350 degrees.
Working in batches, fry for about 3 minutes per side or until golden brown and cooked through. Place on a paper towel-lined plate. Serve with sauce.