Crispy Chicken Tenders with Sweet Pepper Relish Dip

Note: This recipe has been updated since the original post.

INGREDIENTS:

For the Chicken:

2 pounds chicken tenderloins (about 12 to 14 pieces depending on the size)

50 butter flavored crackers (I use Ritz)

1 cup flour

1 1/2 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 1/2 teaspoon smoked paprika

2 eggs

3 tablespoons milk

canola or vegetable oil for frying

For the Sweet Pepper Relish Dip:

3/4 cup sweet pepper relish

1/8 cup sour cream

1/8 cup mayonnaise

1/8 cup ketchup

INSTRUCTIONS:

Place crackers in a large plastic bag. Lightly smash into coarse crumbs using a coffee cup or your hands. You want to leave a good amount of coarse crumbs (yields about 1 1/2 cups crumbs). Place in a plate or a wide shallow bowl.
Combine flour, salt, pepper, garlic powder, onion powder, smoked paprika in a wide shallow bowl. Blend well with a fork.
In a third bowl, whisk add eggs and milk.
To bread chicken: Dip into flour mixture, shaking off excess. Dip into egg mixture. Next, dip into cracker crumbs, patting crumbs onto the chicken. Place on a tray. Continue breading the remaining chicken.
Place one inch of oil in a medium frying pan or heavy bottom saucepan that is at least 2-inches deep. Preheat to 360° F.
Place some tenders into hot oil (cook in batches to void overcrowding). Cook between 6 to 8 minutes total, depending on the size, turning over once hallway. Done when the outside is golden brown or when there is no pink in the center when sliced through.
Place on a metal drying rack to drain. Continue cooking the remaining chicken.
To make dip: combine red pepper relish, sour cream, mayonnaise, and ketchup in a small bowl. Serve alongside chicken tenders.

Makes 12 to 14 pieces depending on size.

Recipe notes:

To retain maximum crispiness, cool completely before placing chicken tenders in a container to store.
Baking option: Place tenders on a baking sheet that has been coated with cooking spray. Spray chicken tenders with a coating of cooking spray. Bake in a preheated 400° F for 15 to 20 minutes, depending on the size of the tenders. Or cook until the internal temperature is 165° F.
To reheat: preheat oven to 400° F. Place tenders on a baking sheet equipped with wire rack. Place in the oven. Insert an empty rack above the chicken. Place a sheet of foil on this rack, positioned directly over the baking sheet below (this protects the chicken from over browning). Bake for 10 minutes or just long enough to heat through.