Place chicken tenderloins in a bowl and pour 1/2 cup buttermilk and 2 Tbsp hot sauce over them. Toss to coat, cover, and refrigerate for 20–30 minutes (or up to 2 hours).

Prepare the dredge

In a shallow dish combine 3/4 cup all-purpose flour, 2 tsp cornstarch, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Mix well so corn starch is evenly distributed.

Heat oil

Pour vegetable oil into a heavy skillet to a depth of about 1/4–1/2 inch (about 1 cup). Heat over medium-high until it registers 350°F (175°C) or a small pinch of flour sizzles and browns slowly.

Dredge & fry

Remove chicken from marinade, letting excess drip off. Dredge each tender in the flour mixture, pressing lightly to adhere. Shake off excess and carefully place in hot oil in a single layer. Fry 2–3 minutes per side until golden brown and internal temperature reads 165°F (74°C). Work in batches to avoid crowding. Transfer to a paper towel-lined tray.

Make buffalo glaze

In a small saucepan or microwave-safe bowl, melt 3 Tbsp unsalted butter. Stir in an additional 3 Tbsp hot sauce until smooth and glossy. Taste and adjust — add a pinch of salt if needed.

Toss chicken in sauce

Place fried tenders in a bowl and pour the buffalo glaze over them. Toss gently to coat evenly. Set aside while you prepare the pizza.

Sauce & Cheese

Prepare base

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a home oven without that high heat, preheat to the maximum (450–500°F).

Assemble sauce layer

On a lightly floured surface, stretch or roll the pizza dough into a 12–13 inch round (approximately 1/4 inch thick). Transfer to a piece of parchment or a well-floured pizza peel. Spread 1/2 cup ranch dressing evenly over the dough, leaving a 1/2–3/4 inch border for the crust.

Add cheeses

Evenly sprinkle 2 cups shredded mozzarella across the pizza, followed by 1/2 cup shredded sharp cheddar. Ensure coverage but leave the crust clear.

Assembly & Baking

Top with buffalo chicken

Arrange the sauced buffalo chicken tenders across the cheese layer. For even distribution, slice larger tenders into bite-size pieces before placing. Reserve any extra glaze for finishing.

Brush crust

Brush the exposed dough crust with 1 Tbsp olive oil to encourage browning.

Bake

Slide the assembled pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake 8–12 minutes at 500°F (or 10–14 minutes at 450°F) until the crust is golden and the cheese is bubbling and slightly browned. Rotate halfway if necessary for even browning.

Rest

Remove pizza from oven and let rest 2–3 minutes before cutting so the cheese sets slightly.

Finish & Garnish

Garnish and serve

Scatter sliced green onions, optional blue cheese crumbles, and optional thin celery matchsticks over the hot pizza. If desired, drizzle a little of the reserved buffalo glaze or extra ranch for serving. Slice into 8 pieces and serve immediately.