For the chicken: remove the tenders from each breast by cutting with a knife or pulling with your hands. Lay the breasts flat onto a cutting board and pound to an even thickness. Add all of the chicken pieces to a bowl, cover with the buttermilk and hot sauce. Let rest for at least 1 hour refrigerated.
In the meantime make the ranch sauce: In a mixing bowl, combine all the ingredients. Stir well and chill until ready to use.
Preheat oil for frying, while the oil is heating, cook the fries according to package directions if using frozen.
In a large shallow bowl, combine the flour and spices. Using your hands, pull the chicken from the buttermilk and dredge through the flour mixture ensuring to coat both sides. Set aside until ready to cook.
Once the oil is hot, gently drop the chicken into the oil and fry until golden on both sides or until the internal temperature reaches 165 degrees F. Set aside onto a wire rack. Repeat until all the chicken pieces are cooked.
For the buffalo sauce: in a medium sauce pan, melt the butter and stir in the hot sauce. Simmer for 5 minutes until fully incorporated together and thickened.
To serve: Toss the chicken pieces into the buffalo sauce, coating both sides. Chop into bite sized pieces and place directly over cooked fries. Finish by drizzling over a generous amount of ranch sauce and garnish with some chives. Enjoy!