Pour the vegetable oil into a large skillet so that it comes up the sides about 1/4 inch. Place over medium-high heat.
Mix the bread crumbs, parmesan, and Italian seasoning in a shallow bowl. Pour the jalapeno ranch dressing into another shallow bowl and spread it out a bit.
Dip the chicken tenders first in the dressing until coated on all sides. Then dip it into the bread crumbs mixture until evenyl breaded.
Carefully place the coated chicken tenders into the hot oil. (Do not overcrowd the pan - work in batches.) Cook for 6 minutes, and then flip the chicken tenders. Cook for another 4-6 minutes until cooked through to 165 degrees F internal temperature.
Use tongs to remove the tenders to a paper towel-lined plate. Repeat with the remaining chicken.
Serve warm on a platter with more jalapeno ranch dressing for dipping. Garnish with chopped parsley and jalapeno slice if desired.
Notes
You can also use 3 large chicken breasts - each cut into 3 large strips instead of chicken tenders.