Step 1

Place 3/4 cup buttermilk, 2 teaspoons kosher salt, 2 teaspoons of the garlic powder, 1 teaspoon hot sauce, and 1/4 teaspoon of the black pepper in a large bowl and stir to combine.

Step 2

If using chicken breasts, slice lengthwise into 1/2-inch wide strips. Add the chicken to the marinade and toss well to coat. Let sit at room temperature at least 15 minutes, or cover and refrigerate up to overnight.

Step 3

Place 4 cups Cheez-Its, the remaining 1 teaspoon garlic powder, and the remaining 1 teaspoon black pepper in a food processor fitted with the blade attachment. Pulse until the crackers are finely ground, about 1 minute. (Alternatively, crush everything together in a large ziptop bag with a rolling pin until finely ground.) Transfer to a wide bowl or pie plate.

Step 4

Arrange 2 racks to divide the oven into thirds and heat the oven 425°F. Line 2 baking sheets with parchment paper. Coat the parchment with cooking spray.

Step 5

Bread the chicken one piece at a time: Remove from the buttermilk and let any excess marinade drip back into the bowl, then place in the cracker crumbs and press gently for the crumbs to adhere until completely coated. Place on the baking sheets, spacing them evenly apart. Coat the chicken lightly with cooking spray.

Step 6

Bake for 12 minutes. Flip the chicken and rotate the baking sheets from front to back and between racks. Bake until golden brown and cooked through, 8 to 13 minutes more. Meanwhile, make the ranch dip.

Step 7

Finely chop until you have 2 tablespoons fresh chives and 2 tablespoons fresh parsley leaves. Place in a small bowl. Add 1/2 cup sour cream, 1/3 cup buttermilk, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine. Taste and season with more salt and pepper as needed. Serve the chicken tenders with the ranch.