Step 1

For the chicken tenders:

Step 2

Mix together the sour cream, chives and onion powder in a medium bowl. Season with salt and pepper. Add the chicken tenders and toss to coat. Chill the mixture to marinate for at least 30 minutes or overnight.

Step 3

Pour the panko breadcrumbs on a shallow dish with a pinch of salt. Remove each chicken tender from the sour cream mixture, but don't swipe off any excess. Coat chicken tenders in panko. Place on a baking sheet until ready to fry.

Step 4

Heat 4 cups of oil in a large pan over medium heat. Fry chicken tenders until cooked through and breading is golden brown and they reach 165 F internal temperature. Place on a paper towel-lined tray and sprinkle with salt.

Step 5

For the chipotle dip:

Step 6

In a blender or food processor, combine the sour cream, chipotle in adobo peppers, adobo sauce, mayo, cilantro, honey and juice of limes.

Step 7

Mix until smooth, season to taste with salt and pepper, and pour into a bowl. Serve with chicken tenders.