On a cookie sheet, season your chicken strips with salt and pepper on both sides. Set aside. Set up your dredging area with three separate bowls: In a medium bowl, pour in the flour. In a second medium bowl, mix together the coconut and panko crumbs. In the last medium bowl, mix the orange juice, milk, and beaten egg/s until your “wet” mixture is well incorporated. Dip and fully coat each chicken strip in the flour first, then the egg mixture next and then the panko/coconut mix last to coat. Prep all of the chicken strips.
If frying: using a large heavy bottomed pot, Dutch oven, deep pan or skillet, heat some oil on medium-high heat. Fill the pot or pan with about a 1/2″ of oil and let it get hot. Fry each chicken tender for about 6 to 8 minutes (or 3 minutes on each side) or until golden brown. Transfer chicken to a paper towel lined plate in order to soak up any excess oil. Serve with your choice of dipping sauce and garnish with freshly grated Parmesan and parsley.
Air fryer: Place chicken strips into your air fryer (I fit about 6 strips of chicken at one time). Close the drawer. Set to 400 degrees and twist the timer to 12 to 14 minutes. Repeat until all of the chicken is cooked. Serve with your choice of dipping sauce and garnish with freshly grated Parmesan and parsley.
Baking: Preheat oven to 400 degrees. Spray lightly the chicken strips with oil, sprinkle with a touch of salt (optional). Bake for 15 to 20 minutes. Serve with your choice of dipping sauce and garnish with freshly grated Parmesan and parsley.