For The Dip:Mix all the dip ingredients together in a medium bowl. Refrigerate until ready to use.For the Chicken Tenders:Place the flour and paprika in a medium bowl, season with salt and pepper.  Place the eggs and water in a large bowl and whisk together. season with salt and pepper.  Place the breadcrumbs in a shallow baking dish, season with salt and pepper.Using just a few chicken tenders at a time, toss the tenders in the flour mixture, making sure they are evenly coated. Shake off any excess flour and dip into the egg mixture. Place the tenders in the breadcrumbs, pressing to make sure as many bread crumbs stick to the tenders as possible. Shake off any excess and remove to a plate. Repeat the breading process with the remaining tenders.Heat 1/2 cup oil in a heavy duty fry pan to about 375 degrees. Place the breaded chicken tenders in the oil in batches being careful not to overcrowd the pan. Fry until one side is golden brown and crisp, 2 - 3 minutes. Turn the tenders over and fry the other side cooking until golden brown and crisp. Repeat with the remaining tenders. Remove the cooked tenders to a paper towel lined plate, serve with the Dill Sour Cream Dipping Sauce.