Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.

In a shallow bowl, mix flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.

In another bowl, whisk the eggs with 2 teaspoons of water.

Then place the breadcrumbs in a third bowl.

Dredge each chicken tender piece in the flour mixture, dip into the egg mixture, and then coat with breadcrumbs, pressing gently to adhere.

Place the coated tenders on the prepared baking sheet. Lightly spray the coated chicken tenders with cooking spray.

Bake in the preheated oven for 18-20 minutes, flipping halfway through baking until the chicken tenders are golden brown and cooked through and internal temperature reaches 165 degrees F.

While the chicken tenders are baking, heat the buffalo sauce in a large microwave-safe bowl until warmed through for about 30 - 40 seconds.

Once the tenders are done baking, remove from the oven and transfer them to a large bowl and toss them in the warmed buffalo sauce until well coated.

In a small bowl, mix ranch dressing with blue cheese crumbles. Adjust the consistency with a little milk if desired.

Serve the baked buffalo chicken strips arranged on a platter with blue cheese dipping sauce, carrots, and celery sticks. Garnish with chopped fresh parsley.