Clean chicken breasts, cut into strips, and mix in a bowl with juice of 1 lime and large pinch of salt and black pepper

Prepare a large pot with oil for frying, heat to 350°F

In a large bowl, combine flour, cornstarch and 2 Tbsp salt

In a separate bowl, whisk the eggs

One by one, coat chicken strips in the flour mix, the whisked eggs, and flour again, tapping to remove excess coating

Fry five chicken strips at a time in the hot oil until golden brown and their internal temperature reaches 165°F, turning strips half way through to ensure even cooking

Place chicken tenders on paper towels to absorb excess oil, then plate on serving dish

In a small bowl, combine ½ jar marmalade, soy sauce and rice vinegar

Brush chicken tenders with marmalade sauce or use marmalade sauce as a dip and Enjoy!