Prepare the spicy ranch dip by combining ranch dressing and Frank's Red Hot sauce in a small bowl.

Stir the dip well, cover it, and refrigerate until the chicken tenders are ready.

Preheat your oven to 400°F (200°C).

In a large bowl, whisk together the eggs and buttermilk.

Add the chicken tenders to the egg mixture, toss to coat, and set aside.

In a food processor, add the original kettle-cooked potato chips.

Blend the chips until they form fine crumbs.

Pour the chip crumbs into a shallow bowl and season with paprika, garlic powder, and onion powder.

Process the jalapeno kettle chips in the food processor until fine crumbs form.

Pour the jalapeno chip crumbs into another shallow bowl and season with fresh cracked black pepper.

Set up a breading station: chicken tenders, original chip crumbs, jalapeno chip crumbs, and a rimmed baking sheet lined with parchment paper or a baking rack.

Remove a chicken tender from the egg mixture, allowing excess liquid to drip back into the bowl.

Dredge the tender in the original chip crumbs and place it on the prepared baking sheet.

Repeat with half of the chicken tenders.

Dip the remaining chicken tenders into the jalapeno chip crumbs and place them on the baking sheet.

Bake for 20-25 minutes, rotating the pan halfway through, until the chicken is cooked through and the crust is golden brown.

Remove the pan from the oven and place it on a rack to cool slightly.

Let the chicken cool before serving with the spicy ranch dipping sauce.

Optional: Slice the tenders into strips and place them in a tortilla with lettuce, cheddar cheese, and spicy ranch sauce for a wrap.

To freeze leftover cooked chicken tenders, place them in an even layer on a sheet pan and freeze for 30 minutes.

Transfer the frozen chicken to a freezer-safe bag or container, seal, and freeze.

To reheat frozen chicken tenders, bake on a rimmed sheet pan at 400°F for 15-20 minutes or until heated through.