Get two plates and one bowl out to set up the dredging stations.
Prep the first station and mix the flour and salt together.
For the second station, mix the tzatziki and milk together.
For the final station, mix the breadcrumbs, feta cheese and garlic powder together. Make sure the feta cheese is crumbled well and into fine pieces.
Spray a baking sheet with oil. Start dredging the chicken tenders in the flour mixture, followed by the bowl of tzatziki and let it liquid drip off well before placing in the breadcrumb mixture. Coat well with breadcrumbs and then place on oiled baking sheet.
Spray with oil before baking for around 20 minutes or the chicken tenders get golden and crispy.
Notes
Storage: allow the chicken tenders to completely cool before freezing them for up to 3 months. I highly don't recommend refrigerating the chicken tenders as the moisture will make the breadcrumbs soft and mushy. However, freezing works very well!