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Note: You will need a small metal fine mesh strainer for this recipe.
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Place crackers in a large plastic bag and seal it.
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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.
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Place on a plate or a wide shallow bowl.
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Combine flour, salt, pepper, garlic powder, onion powder and smoked paprika in a plate or a wide shallow bowl.
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Blend well with a fork.
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In wide shallow bowl, add eggs and milk.
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Whisk thoroughly.
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To bread the chicken: Dip each tenderloin into the flour mixture, shaking off excess.
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Dip in the egg mixture.
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Next, dip it into the cracker crumbs, patting crumbs onto chicken.
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Place on a flat surface.
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Continue breading the remaining chicken.
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Place oil in a medium frying pan or heavy bottom saucepan.
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Preheat oil to 360 F. Whatever size pan you use, make sure to add enough oil to cover at least 3/4-inch deep.
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Spray a coat of cooking spray on tenders.
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This will help the top layer of flour adhere.
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Pour some of the leftover flour mixture into a fine mesh strainer.
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Shake a light coating of the flour over tenders, just enough to cover all of the crumbs.
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Turn chicken over and coat with cooking spray.
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Shake on flour mixture again.
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Place 3 to 4 tenders in the hot oil.
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Dont pack them in too tight.
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Cook about 3 to 5 minutes total, depending on the size, turning them over once.
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They are done when the outside is golden brown or when there is no pink in the center when sliced through.
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Place the cooked chicken on paper towels to drain off oil.
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Continue cooking the remaining chicken.
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To make the sauce, combine red pepper relish, sour cream, mayonnaise, and ketchup in a small bowl.
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Serve alongside chicken tenders.
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These are best eaten immediatelythe coating will lose crispiness when stored.
