Chicken Tenders with Sweet Pepper Relish Dip

Note: You will need a small metal fine mesh strainer for this recipe.

Place crackers in a large plastic bag and seal it. Lightly smash the crackers into coarse crumbs using a rolling pin or the bottom of a sturdy cup, being careful not to take it to the powder stage. Place on a plate or a wide shallow bowl.

Combine flour, salt, pepper, garlic powder, onion powder and smoked paprika in a plate or a wide shallow bowl. Blend well with a fork. In wide shallow bowl, add eggs and milk. Whisk thoroughly.

To bread the chicken: Dip each tenderloin into the flour mixture, shaking off excess. Dip in the egg mixture. Next, dip it into the cracker crumbs, patting crumbs onto chicken. Place on a flat surface. Continue breading the remaining chicken.

Place oil in a medium frying pan or heavy bottom saucepan. Preheat oil to 360 F. Whatever size pan you use, make sure to add enough oil to cover at least 3/4-inch deep.

Spray a coat of cooking spray on tenders. This will help the top layer of flour adhere. Pour some of the leftover flour mixture into a fine mesh strainer. Shake a light coating of the flour over tenders, just enough to cover all of the crumbs. Turn chicken over and coat with cooking spray. Shake on flour mixture again.

Place 3 to 4 tenders in the hot oil. Don’t pack them in too tight. Cook about 3 to 5 minutes total, depending on the size, turning them over once. They are done when the outside is golden brown or when there is no pink in the center when sliced through. Place the cooked chicken on paper towels to drain off oil. Continue cooking the remaining chicken.

To make the sauce, combine red pepper relish, sour cream, mayonnaise, and ketchup in a small bowl. Serve alongside chicken tenders.

These are best eaten immediately—the coating will lose crispiness when stored.