Spread panko breadcrumbs in a single layer on a rimmed baking sheet. Bake 3 to 5 minutes, until lightly browned. Transfer to shallow plate immediately to keep them from continuing to cook. Stir in kosher salt.
Place an oven-proof cooling rack inside the rimmed baking sheet and spray or brush with oil to keep tenders from sticking. (If you don't have an oven-proof cooling rack, just line the baking sheet with parchment paper)
Increase oven temperature to 425°F.
Meanwhile melt butter in a small saucepan and transfer to a bowl. Whisk hot sauce into butter to cool it down.
Whisk egg and garlic together in a shallow bowl. Add butter and hot sauce mixture and whisk to combine.
Spread flour on a shallow plate for dredging.
Pat tenders dry with paper towels. Dredge one tender in flour and shake to remove excess. Dip in egg mixture and lift to let excess drip away. Then dredge the tender in toasted panko crumbs, patting crumbs down to be sure they adhere. Transfer to prepared baking sheet. Repeat with remaining tenders.
Bake tenders at 425°F for 15 to 18 minutes until breading is crisp and chicken is cooked through but still juicy.
Serve with Simple Blue Cheese Dip (recipe below)
Simple Blue Cheese Dip
Add blue cheese, garlic and sour cream to a medium bowl. Using the back of a fork, smash blue cheese crumbles into sour cream until flavors have melded. Stir. Add milk, a teaspoon at a time to thin to desired consistency. Season to taste with salt and freshly ground black pepper.
If you can't find packaged chicken tenderloins, buy boneless skinless chicken breasts and cut them lengthwise into thin chicken strips.