Add the milk and eggs to a shallow dish and whisk to combine.
Add the cornflakes, parsley, paprika, salt and pepper to a food processor and process until the cornflakes are the texture of breadcrumbs. Add to a second shallow dish.
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. Repeat with the remaining chicken.
Spray the tops of the chicken with cooking spray to encourage a golden-brown crust. Bake for 15 minutes or until golden. Serve with special sauce and an extra garnish of parsley.
While the chicken is baking, stir together the special sauce ingredients. Serve with the chicken and enjoy!
Ensure your chicken is patted dry before dredging.
Make sure to spritz the tenders with cooking spray or olive oil before baking.
For less mess, use tongs to transfer the batter slathered chicken into the breadcrumbs.
For an extra spicy kick to the coating with some cayenne pepper.