Finely chop until you have 2 tablespoons fresh chives and 2 tablespoons fresh parsley leaves. Place in a small bowl. Add 1/2 cup sour cream, 1/3 cup buttermilk, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine. Taste and season with more salt and pepper as needed. Serve the chicken tenders with the ranch.