1.Preheat oven to 400 degrees. For dressing, whisk together sour cream, mayo & 1 tbsp. of the dressing mix (reserve remaining dressing mix for chicken); set aside.
2.For chicken, cut chicken tenders into 1 1/2 pieces. Whisk together 1 tbsp. of the reserved dressing mix and egg white. Crush chips using flat side of meat tenderizer in resealable plastic bag; add remaining dressing mix and paprika and shake well.
3. Add chicken to egg white mixtrue; mix well to coat. Add half of the coated chicken to crumb mixture; shake to coat with crumbs and arrange in a single layer on rectangle stone. Repeat with remaining coated chicken and crumbs.
4. Spray chicken generously with oil using kitchen spritzer. Bake 14-16 min. or until chicken is golden brown and centers are no longer pink. Remove from oven.
5. Meanwhile, for slaw, thinly slice celery on the bias. Peel carrots; cut into julienne strips using julienne peeler. Combine celery and carrots with 1/4 c. of the dressing, mix well. To serve, diveide chicken and slaw among serving plates; serve with remaining dressing for dipping. If desired, drizzle chicken with hot sauce and crumble blue cheese over dressing.