Using a food processor, pulse the Doritos into fine crumbs. Alternatively, place the chips in a sealed plastic bag and crush them with a rolling pin. Combine the crushed Doritos with breadcrumbs.

In a medium bowl, whisk together the eggs and milk until well combined.

In a separate bowl, mix the garlic powder, smoked paprika, salt, and black pepper. Rub this seasoning blend evenly over the chicken strips.

Dip each seasoned chicken strip into the egg wash, ensuring it is fully coated, then press it into the crushed Doritos mixture to cover all sides evenly.

Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper and lightly coat with cooking spray. Arrange the coated chicken strips in a single layer on the tray. Bake for 18–22 minutes, flipping halfway through, until the chicken is cooked through and the coating is golden brown and crispy.

Serve the chicken tenders hot with your preferred dipping sauce, such as the Chipotle Ranch Dressing below.

In a bowl, whisk together the mayonnaise, sour cream, and lemon juice until the mixture is smooth and creamy.

Stir in the chopped chipotle peppers, adobo sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper until well blended.

For a smoother dressing, process the mixture in a food processor or use an immersion blender until your desired consistency is reached.

If the dressing is too thick, add a small amount of water, stirring until it reaches your preferred texture.

Cover and refrigerate the dressing for at least 30 minutes to allow the flavors to develop fully.