Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line a rimmed baking sheet.
Place the Cheese Nips or Cheez-It crackers in a large zip-top bag and crush with a rolling pin until coarse crumbs form, or pulse in a food processor for 1–2 minutes without overprocessing.
Pour the crushed crackers into a shallow bowl or plate for breading.
Spoon the sour cream into a separate shallow bowl. Dip each chicken tender into the sour cream, coating both sides evenly.
Press each sour-cream-coated chicken tender into the crushed cracker crumbs, coating both sides thoroughly; shake off any excess crumbs and place tenders in the prepared baking dish in a single layer.
Drizzle the melted butter evenly over the coated tenders to help them brown.
Bake at 375°F (190°C) for 25–30 minutes, or until the crust is golden and the chicken reaches an internal temperature of 165°F (74°C).
