Marinate the Chicken

1. In a large bowl, mix the buttermilk, salt, garlic powder, hot sauce, and black pepper. Add chicken strips and coat well. Let sit for 15 minutes at room temperature or cover and refrigerate for up to 24 hours.

Prepare the Coating

1. Pulse Cheez-Its in a food processor with remaining garlic powder and black pepper until finely ground. Alternatively, crush in a zip-top bag with a rolling pin. Transfer crumbs to a shallow bowl.

Bread the Chicken

1. Remove chicken from marinade, allowing excess to drip off. Press each piece firmly into the Cheez-It crumbs until fully coated.

Bake

1. Preheat oven to 425°F. Line two baking sheets with parchment and spray with cooking oil. Place breaded chicken on sheets, spaced apart. Spray tops lightly with oil.
2. Bake for 12 minutes. Flip chicken, rotate trays, and bake for another 8–13 minutes until golden brown and cooked through.

Make the Ranch Dip

1. Mix sour cream (or Greek yogurt), buttermilk, garlic powder, onion powder, salt, pepper, parsley, and chives in a bowl. Stir to combine and season to taste.

Serve

1. Serve hot Chicken Cheez tenders with the ranch dip and fresh salad or your favorite sides.