Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat. For best results, set a wire rack over the baking sheet to allow air to circulate under the tenders.

In a medium bowl, whisk together the mayonnaise, grated Parmesan, Ranch seasoning, garlic powder, and onion powder until fully combined into a thick, spreadable paste.

Place the Ritz crackers in a zip-top bag and crush with a rolling pin until you have coarse crumbs. Pour the crumbs into a shallow dish.

Working one tender at a time, coat each piece completely in the mayo mixture, letting any excess drip off. Roll each coated tender in the cracker crumbs and press firmly on all sides to adhere. Arrange on the prepared baking sheet.

Bake for 20 to 25 minutes until the crust is deep golden brown and the internal temperature of the chicken reads 165°F on an instant-read thermometer.

In the last 3 minutes of baking, scatter the shredded cheddar and crumbled bacon over the tops of the tenders. Return to the oven until the cheese is melted and starting to bubble.

Remove from the oven, garnish with sliced green onions, and serve immediately with ranch dressing for dipping.