In one bowl whisk together egg and milk. In a second bowl combine flour, bread crumbs, curry powder, kosher salt and garam masala.
One at a time, dip the chicken tenders in the egg and then dredge into the flour/bread crumb mixture to coat completely. Transfer to plate. Allow to sit for 15 minutes.
Heat 1/2 inch of oil in a large heavy bottomed skillet over medium-high heat. Once the oil starts to shimmer, sprinkle a little flour into it, if it sizzles the oil is ready. Place the breaded chicken tenders in the oil being careful not to overcrowd the pan. (Note: Depending on the size of your pan you may need to do this in batches.) Fry the chicken tenders until golden brown and cooked through, about 3- 4 minutes per side. Transfer to a paper-towel lined plate. While still hot, sprinkle with a little more kosher salt.
As far as a dip goes, I thought these were just fine without it but now that I think about it, they would also be good with a variety of chutneys. Enjoy!