Place the Takis Fuego chips in a food processor or sealed plastic bag and crush into fine crumbs. Pour into a shallow dish.
In another shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, black pepper, and salt. Mix well.
In a separate bowl, beat the eggs until smooth and uniform.
Dredge each chicken tender first in the seasoned flour mixture, shaking off excess. Dip into beaten eggs, then press firmly into the crushed Takis until completely covered. Place coated tenders on a plate or wire rack.
Heat a large skillet over medium heat and add a couple of tablespoons of oil. Add chicken tenders in a single layer and cook 3-4 minutes per side until crispy and cooked through (165°F/74°C internal temperature). Cook in batches if needed.
While cooking, whisk together ranch dressing and lime juice in a small bowl. Add chopped cilantro if desired.
Serve the Takis-Crusted Chicken Tenders hot with lime ranch dipping sauce. Garnish with extra cilantro if desired.