Prepare the Marmalade Dip, if desired : In a medium bowl, combine the marmalade, mustard and mayonnaise. Cover and refrigerate for at least several hours to allow flavors to blend
Preheat oven to 450°F. Align cookie sheet with parchment or foil paper, coat with cooking spray.
Cut chicken into strips of bite size pieces. Meat is always easy to cut when it is slightly frozen.
Whisk the egg in a medium-mixing bowl. Set aside
In another bowl, mix breadcrumbs, coconut flakes, garlic powder, thyme, paprika and salt
Dip each chicken tender first in flour, egg and then roll in seasoned coconut mixture. Press the coconut mixture very well into the chicken strips to coat them thoroughly.
Place on prepared baking sheet.
Bake until chicken is cooked through and the coating is starting to brown, 20-25 minutes – turn chicken after 10 minutes. Serve the chicken with Pineapple dip.
If frying chicken , heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink and golden brown. Drain on paper towels.