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1
Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal.
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2
Dump out into a shallow dish.
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3
Whisk the egg whites with 2 tablespoons water in another shallow dish.
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4
Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating.
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5
Bake immediately, or refrigerate up to 1 hour before baking.
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6
To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours.
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7
Store in re-sealable freezer bags for up to 1 month.
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8
For the sauce:
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9
Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste.
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10
Wrap and refrigerate until ready to serve.
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11
Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a baking rack and spray with cooking spray.
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12
Generously spray the fresh or frozen chicken tenders all over with cooking spray.
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13
Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes).
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14
Remove from the oven and season with salt.
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15
Serve with the dipping sauce.
