Heat a large skillet over medium heat with avocado oil at a depth of 1 cm, using a thermometer to bring it to 325–350°F. The oil should be hot enough to bubble actively around the chicken when frying begins.

Prepare an egg wash by beating the eggs with the water in a shallow bowl, and combine the whey protein powder, baking powder, garlic powder, and salt in another shallow bowl. A uniform dry mixture helps distribute the seasoning throughout the crust.

Divide the chicken into 3–4 frying batches and dip the first batch into the egg wash, using one hand for the wet mixture and the other for the dry dredge. Each piece should have an even protein-powder covering before going directly into the skillet.

Place the coated pieces carefully into the oil and cook for about 2 ½ minutes per side. Look for a golden exterior, then check the thickest piece with a food thermometer for 165°F and continue cooking if it has not reached that temperature.

Transfer the cooked chicken to a paper towel-lined plate, then coat and fry the remaining batches in the same sequence. The finished crust should feel firm under gentle pressure from the tongs rather than soft and wet.

Remove the frying oil from the skillet carefully after completing the chicken. The pan should no longer contain a pool of oil when the sauce goes in.

Combine the orange marmalade, BBQ sauce, and soy sauce in a small bowl or glass measuring cup. Stir until the ingredients form an evenly blended glaze.

Add the glaze and fried chicken to the drained skillet, fold gently over medium heat for about 4–5 minutes, and serve immediately. The sauce should bubble, thicken, and cling to the chicken rather than collect as a watery puddle.