In a shallow dish, mix together the crushed butter crackers and the flax chia coconut mix together. Set to the side.
In an additional shallow dish, mix together the Stonyfield Grassfed plain yogurt, Louisiana hot sauce, garlic powder, and Italian seasoning. Mix well and set to the side.
Preheat a skillet on medium heat, place 1 tablespoon coconut oil in the pan and let it melt. While the pan heats, pat dry the chicken strips, dip each chicken tenderloin in the yogurt mixture followed by dipping each chicken strip into the breadcrumb mixture. Place on a wire rack before cooking.
Once the coconut oil has melted, place 4-5 chicken strips in the frying pan and fry on one side for 5 minutes, flip over and fry for an additional 3-5 minutes until internal temperature reaches 165 degrees Farenheit. Remove from the pan and place on a clean plate. Clean out any breading that might have fallen off the chicken strips then add in the additional tablespoon of coconut oil. Repeat these steps until all the chicken strips are cooked. Serve with a dipping sauce of your choice!