Spray a sheet pan with nonstick cooking spray and set aside, or line with foil.
In a small bowl, combine the sour cream, garlic salt, onion powder, and paprika.
In a separate bowl combine the crushed chips and Parmesan.
Dip each tender in the sour cream mixture, and then coat in the chip mixture.
Place each tender on the baking sheet.
Melt the butter and evenly pour over each chicken tender.
Bake for 25 minutes or until the internal temperature reaches at least 165°F.
Carefully remove and let rest for 2-3 minutes before removing from the sheet pan, serve with dipping sauce.
Notes
This recipe has been tested both by flipping the tenders halfway through cooking and by not flipping the chicken tenders. We have found that we like to NOT flip them halfway, the breading stays on better and it gets crispy. This is personal preference, if you do choose to flip them, flip them very carefully so that you do not lose the breading.Use lowfat or nonfat sour cream to drastically reduce the calorie content.