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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly.
In a shallow bowl, combine the panko breadcrumbs, ranch seasoning, Parmesan cheese, garlic powder, paprika (if using), and half of the shredded cheddar cheese. Mix well.
Pour the buttermilk into a separate shallow bowl. Dip each chicken tender into the buttermilk, letting the excess drip off, then coat it in the breadcrumb mixture. Press gently to ensure the coating sticks. Place the coated chicken tenders on the prepared baking sheet.
Spray or brush the tenders lightly with olive oil or melted butter to enhance crispiness. Bake in the preheated oven for 18–20 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C).
Sprinkle the remaining cheddar cheese and crumbled bacon evenly over the chicken tenders. Return to the oven and bake for an additional 3–5 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley, if desired, and serve warm with ranch dressing, barbecue sauce, or honey mustard for dipping.