Place chicken tenders and buttermilk in a container with a lid, or a ziplock bag. Allow to marinate in the fridge for at least 2 hours (or up to 24).

Drain off the buttermilk and let the chicken set at room temperature for 30 minutes.

Preheat your oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper, then place a wire cooling rack inside it. Spray with cooking spray.

Crush corn flakes in a ziplock bag with a rolling pin, or pulse them in a food processor.

Stir together crushed cornflakes, smoked paprika, onion powder, garlic, powder, seasoning salt, and pepper in a shallow dish. Dip each piece of chicken in the crumb mixture.

Place each tender on the prepared pan with at least an inch in between each one.

Bake at 425° for 15-20 minutes, or until outside is golden brown and the internal temperature reaches 165°.

Serve hot with your favorite dipping sauces. We like honey mustard or ranch dressing.