1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray or olive oil.

2. In a medium bowl, mix the plain Greek yogurt (or mayonnaise), ranch seasoning mix, garlic powder, paprika, and black pepper until smooth and well combined.

3. Add the chicken tenders to the bowl and toss until each piece is fully coated in the creamy ranch mixture.

4. In a separate shallow dish, combine the shredded cheddar cheese, grated Parmesan cheese, and crushed Ritz crackers or panko breadcrumbs.

5. Press each coated chicken tender into the cheese and crumb mixture, turning to coat all sides and gently pressing so the crust sticks.

6. Arrange the coated chicken tenders in a single layer on the prepared baking sheet, leaving a little space between each piece.

7. Lightly spray the tops of the tenders with cooking spray or drizzle with a small amount of olive oil to help them crisp and brown.

8. Bake for 18 to 22 minutes, or until the chicken is cooked through, the crust is golden and bubbly, and the internal temperature reaches 165°F (74°C).

9. For extra crispiness, broil the tenders for 1 to 2 minutes at the end of baking, watching closely so they do not burn.

10. Remove from the oven, let rest for a few minutes, garnish with chopped fresh parsley if desired, and serve warm with your favorite dipping sauces.