To make the ranch dressing, combine Nonfat Plain Greek Yogurt (1 1/2 cup), Dried Parsley (1 teaspoon), Dried Dill Weed (1/2 teaspoon), Garlic Powder (1/4 teaspoon), Kosher Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), and Smoked Paprika (1/8 teaspoon).
Place Chicken Tenders (1 pound) in a large Ziploc bag. Add 3/4 cup of the ranch and seal the bag, removing as much air as possible. Squish the chicken and dressing around, making sure that each tender is well coated. Refrigerate for 30 minutes.
Preheat the oven to 350 degrees F (180 degrees C).
Spray a wire rack with cooking spray and place it on top of a baking sheet. Set aside.
Place the Whole Wheat Panko Breadcrumbs (1 cup) in a shallow bowl with Kosher Salt (1/2 teaspoon).
One at a time, remove the chicken tenderloins from the bag and dredge them in the bowl of breadcrumbs. Use your fingers to gently press the breadcrumbs onto the chicken tenders. Transfer the breaded tenders to the prepared wire rack.
Bake your tenders for 25 minutes until golden and cooked through.
Heat the Frank's® RedHot® Sauce (1 cup) in a pan. When hot, remove from the heat and add a few chicken tenders at a time. Use tongs to make sure they get completely coated in the sauce.
Transfer chicken tenders to a plate and serve immediately with the reserved ranch. Enjoy!