Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment and lightly oil or spray it.

In a bowl, mix the Greek yogurt (or mayo) with the ranch seasoning, garlic powder, paprika, and black pepper until smooth. Stir in the shredded cheddar and grated Parmesan.

Pat the chicken tenders dry with paper towels. Using a spoon or an offset spatula, coat each tender evenly with the cheese-yogurt mixture. Press lightly so the mixture adheres.

Spread the crushed Ritz crackers or panko in a shallow dish. Press each coated tender into the crumbs to form a crust on all sides, then place on the prepared sheet, seam-side down. Lightly spray the tops with cooking spray or drizzle a touch of olive oil.

Bake for 15–20 minutes, or until the chicken reaches 165°F (74°C) with a meat thermometer and the crust is golden and bubbling. If you want extra browning, switch to broil for the last 1–2 minutes—watch closely so it doesn’t burn.

Let the tenders rest 3–5 minutes before serving so the juices redistribute.