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For the spicy ranch dip: In a small bowl combine the ranch and the Franks Red Hot sauce.
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Stir, cover and refrigerate until the chicken tenders are done.
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3
For the chicken: Preheat your oven to 400 F.
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4
In a large bowl whisk together the eggs and buttermilk.
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Add in the chicken tenders, toss and set off to the side.
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In the bowl of your food processor add 6 ounces of original kettle-cooked potato chips.
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Blend until fine crumbs form.
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8
Pour the chip crumbs into a shallow bowl and season with the paprika, garlic and onion powder.
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Then process the jalapeno kettle chips in the food processor.
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10
Pour the crumbs into another shallow bowl and season with the black pepper.
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11
Set up your breading station starting from left to right: chicken tenders, then the 2 bowls of chip crumbs and then a rimmed baking sheet with either a baking rack set inside or lined with parchment paper.
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One at a time, remove a chicken tender letting the excess buttermilk/egg mixture drip back into the bowl.
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Dredge the tender in the original chip crumbs and then place it on the prepared pan.
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Repeat with half of the tenders.
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15
Follow the same instructions as above, but this time dip the remaining chicken tenders into the jalapeno chip crumbs.
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Bake for 20-25 minutes in your preheated oven, rotating the pan halfway through baking.
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Remove pan from oven and set it on a rack.
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18
Let chicken cool before serving alongside a small bowl of the spicy ranch dipping sauce.
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19
Or if you prefer a wrap, you could slice the tenders into strips and place them in a soft 10 inch tortilla, topped with shredded lettuce, cheddar cheese and a drizzle of the spicy ranch sauce.
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20
If you want to freeze then and serve later: I take the leftover cooked chicken tenders, place them in an even layer on a sheet pan and pop them into the freezer for 30 minutes.
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Then I remove the pan from the freezer, place the chicken in a freezer safe bag (or container), seal it and freeze.
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Thats it!
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To reheat simply bake on a rimmed sheet pan at 400 F for 15-20 minutes or until hot!
