Add milk and eggs to a shallow dish, whisk to combine.
½ cup milk, 2 eggs
Add cornflakes, parsley, paprika, salt and pepper to a food processor, process until the cornflakes are the texture of breadcrumbs. Add to a second shallow dish.
4 cups cornflakes, 1 tablespoon chopped parsley, 1 teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper
Working with one chicken tender at a time, place a chicken tender in the wet batter, flipping from side to side to coat. Then place it into the cornflake mixture, coating both sides. Place on a baking tray, lined with parchment paper.
1 ½ pounds chicken tenders
Repeat with the remaining chicken tenders.
Spray the tops of the chicken with cooking spray to encourage a golden-brown crust. Bake for 15 minutes or until golden.
Cooking Spray
While the chicken is baking, stir together the special sauce ingredients.
½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon minced onion, 1 tablespoon sweet relish, Pinch salt
Serve baked chicken tenders with special sauce and an extra garnish of parsley.
Video
Notes
Ensure your chicken is patted dry before dredging, to make sure the coating sticks.
Make sure to spritz the tenders with cooking spray or olive oil before baking.
For less mess, use tongs to dredge chicken in breadcrumbs.
For an extra spicy kick, add some cayenne pepper to the breadcrumb mixture.
Storage: Store baked chicken tenders in an airtight container in the refrigerator for 3 days, or freeze for 3 months.