Preheat oven to 425 F.
In one bowl place the toasted panko breadcrumbs.
In another bowl, combine the flour and salt.
In another bowl, mix the melted butter, with hot sauce, garlic, and egg.
Dip the chicken tenders into the flour, then the egg mixture, then the panko and divide between two greased baking sheets.
Toss the carrots and celery with the olive oil and scatter around the chicken. Sprinkle everything with fleur de sel. Bake for 20 minutes or until the chicken reaches 165 F and is golden brown.
Meanwhile, mix together the ranch dip mix and yogurt.
To serve, drizzle with the dip and serve with your favourite grain like rice or quinoa.