Preheat oven to 425 degrees. Line a baking sheet with foil; coat with non-stick cooking spray.
In a food processor, combine peanuts and pretzels, cover and process until coarsely ground.
Transfer to a shallow dish.
In another bowl, crack and lightly beat the egg whites with milk. Dip chicken tenderloins into the egg mixture. Allow excess liquid to drip off, dip tenderloins in the pretzel mixture coating completely.
Place coated tenderloin on the foil lined baking sheet, repeat until all tenders are coated.
Bake chicken for 10-15 minutes or until no longer pink.
Use light honey mustard dressing or your favorite sauce for dipping.