Marinate the chicken: In a bowl, whisk the buttermilk with 1 tablespoon ranch seasoning and 1/2 teaspoon salt. Add the chicken tenders and toss to coat. Cover and refrigerate for at least 30 minutes, up to 8 hours.

Set up the dredging station: In one shallow bowl, whisk the eggs. In a second, combine flour, remaining ranch seasoning, garlic powder, onion powder, smoked paprika, remaining salt, and black pepper. In a third, mix panko, crushed cornflakes, and Parmesan.

Preheat: For baking, heat the oven to 425°F (220°C). Place a wire rack on a sheet pan and brush or spray with oil. For frying, pour 1–1.5 inches of oil into a heavy skillet and heat to 350°F (175°C).

Coat the tenders: Remove chicken from the marinade, letting excess drip off. Dip each piece in the seasoned flour, then the eggs, then the panko-cornflake mix. Press gently so the coating sticks.

Bake method: Arrange tenders on the oiled rack. Lightly drizzle or spray with oil. Bake 14–18 minutes, flipping halfway, until golden and the internal temperature reaches 165°F (74°C).

Fry method: Fry in batches 3–4 minutes per side, until deep golden and cooked through. Keep the oil near 350°F to avoid soggy or over-browned coating. Transfer to a rack to stay crisp.

Rest and serve: Let tenders rest 3 minutes. Serve hot with ranch dressing, honey mustard, or your favorite dip.