01 -
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 -
In a food processor, blend cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder, and salt until finely crushed. Transfer mixture to a shallow bowl.
03 -
In a separate bowl, whisk together beaten eggs and hot sauce until thoroughly combined.
04 -
Dip chicken tenderloins in egg mixture, then dredge in cornflake mixture, pressing gently to adhere. For extra crispiness, double-coat by dipping again in egg mixture followed by a second coat of cornflake mixture.
05 -
Place coated chicken pieces on prepared baking sheet without overcrowding. Lightly drizzle with olive oil. Bake for 20-25 minutes until golden brown and internal temperature reaches 165°F (74°C).
06 -
While chicken is baking, combine all sauce ingredients in a small saucepan over low heat. Warm gently until ingredients are fully incorporated, about 3-5 minutes.
07 -
Remove chicken from oven, drizzle with warm hot honey sauce, and garnish with fresh herbs before serving.