Place Chicken Tenders in a bowl and pour on enough buttermilk to cover. Add a few splashes of Frank's Red Hot Sauce, Crystal, or Tabasco. Stir to coat all the tenders with the buttermilk, cover, and refrigerate overnight or for a few hours.

Preheat the oven to 425 degrees F. Spray a large sheet pan with cooking spray. If you're worried about the tenders sticking to your sheet pan, lay a sheet of parchment on the sheet tray and spray the parchment with cooking spray. Set the tray aside.

Add Cheez-It® Crackers to the bowl of a food processor and pulse until the crackers are a coarse sandy texture.

Transfer the Cheez-It® breading to a rectangular baking dish and set up your breading station with the buttermilk chicken tenders, the Cheez-It® breading in the center, and the tray to catch the breaded tenders on the right.

Work with a few chicken tenders at a time; lay the buttermilk-coated tenders in the Cheez-It® breading, turn a few times to evenly coat the tender and place the breaded tenders on the sheet tray. Repeat with the rest of the tenders.

Then drizzle olive oil over the tenders. Now bake the tenders for 15-25 minutes, until the chicken is cooked through (temped at 165 degrees F) and the Cheez-It® coating is golden.

Let the tenders sit for several minutes to let them cool, and the Cheez-It® coating will crisp up a bit more. While you're waiting for that, you can chop up some parsley to sprinkle over the top. Once they've cooled and crisped up a bit, transfer the Baked Cheez-It® Chicken Tenders to a serving dish. Serve with your favorite dipping sauces.