On a cookie sheet, season chicken with salt and pepper on both sides. Set aside. In a medium bowl, mix orange juice, condensed milk, and a beaten egg until your “wet” mixture is well incorporated. In another bowl, mix coconut and panko crumbs.
Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about 1/2″ of oil. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix.
Set each coated chicken on a cookie cooling rack.
Fry each tender for 6-8 minutes until golden brown.
Serve with a Honey Marmalade dipping sauce - Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute. Stir everything until well mixed.