In large bowl, toss chicken in flour. In medium bowl, beat eggs and milk. Dip chicken in egg mixture; coat with chips, pressing to adhere. Dip 16 almonds in egg mixture; press one onto the end of each chicken tender. In large skillet, fry chicken in 350° oil, turning occasionally, until cooked, about 3 minutes; drain on paper towels. In food processor, puree cream cheese and peppers for the dip; season.