Preheat oven to 400 degrees. Line a rimmed cookie sheet with foil and spray with non-stick cooking spray.
Fill three shallow dishes (like pie plates) as follows: one with the Bisquick + cayenne pepper, one with the eggs whisked with the milk, and the last one with the coconut flakes.
Create an assembly line to coat the chicken. Dredge chicken in the Bisquick mixture and coat completely. Shake off excess and coat with egg mixture. Shake off excess and coat with coconut., pressing the flakes into the chicken to coat completely. Arrange chicken tender on the prepared baking sheet. Sprinkle tenders with a few pinches of salt and pepper.
Bake in the preheated oven for about 15-18 minutes, turning tenders over after about 10 minutes to brown both sides.
Meanwhile, prepare the dipping sauce. In a small bowl stir together orange marmalade, red pepper flakes and honey. Allow to sit for at least 10 minutes; taste and add hot sauce if desired.
Serve tenders hot with dipping sauce on the side.