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Begin by bringing a large pot of water to a boil. Add the chicken tenderloins and cook for 8 to 10 minutes or until no longer pink. Chicken should register 165 degrees (Fahrenheit) with a meat thermometer.
Let the chicken cool and gather your other ingredients.
Move the chicken to a large mixing bowl and shred with your hand or stand mixer. This will help the chicken get super fine just like the restaurant version.
Add the mayonnaise, seasonings, ranch, sriracha, and buffalo sauce. Mix well. Stir in the cheddar, and pickled jalapenos (is using)
Serve with crackers, toast, or on a salad.
Tips: Use celery salt if you have in replace of normal salt