Dipping Sauce: Combine all the ingredients for the dipping sauce in a small bowl. Set aside in refrigerator until needed.

Breading: In a small shallow bowl or pie pan, combine flour, smoked garlic salt, smoked paprika, smoked pepper and mustard powder.

In another bowl, beat the eggs and whisk in the Worcestershire sauce and milk or water.

In a third bowl, add the panko breadcrumbs.

Chicken:

Season the chicken with a little smoked garlic salt and smoked pepper, if desired. Lightly coat one tenderloin in the seasoned flour, shaking off excess. Dredge in the egg wash, letting excess drip off, then coat in panko breadcrumbs. Place it on a platter and repeat with remaining chicken.

Place a large skillet over medium-high heat. Add enough canola oil to the skillet so you can fry the tenders.

Test the oil temperature by dropping a breadcrumb into the oil. It should sizzle quickly. Lay the chicken fingers in the oil, but don’t overcrowd the pan. Adjust heat to maintain a steady oil temperature. Cook for 2-1/2 to 3 minutes or until golden brown on one side, then flip. Cook until golden brown on the other side. Remove from oil and drain on a wire rack or paper towel-lined tray. Repeat with remaining chicken fingers. Serve immediately with sorghum-mustard dipping sauce.

NOTE: **To make your own Smoked Garlic Salt**: mix 3 parts smoked sea salt and 1 part garlic powder. For this recipe, use 1-1/2 teaspoons sea salt and 1/2 t. garlic powder (use 1-1/2 teaspoons for the breading seasoning and the extra to season chicken tenders when frying) If you can't find the smoked seasonings locally, you can purchase them online directly from the Eat Your Bourbon website.