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1. Preheat oven to 425 degree F. Line a 15x10x1-inch baking pan with foil; lightly coat foil with cooking spray. Set aside.
2. In a shallow dish place the crushed crackers or pretzels. In another shallow dish place the ranch dressing or mustard. Dip chicken tenderloins into the dressing or mustard, allowing excess to drip off; dip into cracker crumbs or crushed pretzels to coat. Arrange chicken in prepared pan. Bake for 10 to 15 minutes or until chicken is no longer pink (170 degree F). Serve with additional ranch dressing or mustard. Makes 4 to 6 servings.