Cornflake Crusted Chicken Tenders

In a large bowl, combine buttermilk, 1 teaspoon of paprika, and 1 teaspoon of seasoning salt to create the marinade.

Add the chicken tenders to the marinade and stir until they are all well-coated.

Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

Preheat your oven to 425°F (220°C).

Place corn flakes in a large resealable bag and crush them into smaller pieces.

To the bag with the crushed corn flakes, add the all-purpose flour, garlic powder, onion powder, and the remaining 1 teaspoon of paprika and 1 teaspoon of seasoning salt.

Seal the bag and shake vigorously to combine all the coating ingredients.

Remove the chicken tenders from the marinade one by one, allowing any excess to drip off, and place them into the coating bag.

Once all chicken is in the bag, seal it and shake again until every tender is fully coated.

Prepare a baking sheet by lining it with foil and placing a wire rack on top. Spray the wire rack with cooking spray.

Arrange the coated chicken tenders in a single layer on the prepared wire rack.

Lightly spray the tops of the chicken tenders with cooking spray.

Bake at 425°F for 15-20 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.

Remove from the oven and serve hot with your favorite dipping sauce.