Lightly season chicken tenders with salt and pepper.
In a bowl, combine sriracha chili sauce with sour cream and add seasonings. Mix together. Coat each chicken tender with the sauce.
In another bowl, combine 1/2 cup parmesan cheese and 1 cup of panko bread crumbs. Roll and cover entire chicken with bread and cheese crumb mixture.
Freeze for 30 to 35 minutes to allow coating to stick. Then deep fry at 375-400 degree in hot oil until chicken tenders are golden brown and cooked through (about 4 minutes each side).
Note: I baked the chicken tenders for an additional 10 minutes in oven to insure of doneness, and they were perfect.