Set up three shallow bowls to create a smooth dredging process:

Bowl 1:

Combine flour, garlic powder, onion powder, salt, and pepper. Seasoning the flour adds flavor to the very first layer of the chicken.

Bowl 2:

Whisk the eggs until smooth. If you like extra heat, mix in a little hot sauce.

Bowl 3:

Place cornflakes in a large zip-top bag and crush them with a rolling pin until coarse. Transfer to a bowl and sprinkle with cayenne pepper if using.

For extra flavor, lightly season the chicken tenders with salt and pepper before coating. This optional step helps the seasoning reach the meat itself.

Dredge each chicken tender in the seasoned flour and coat fully.

Dip into the egg mixture, allowing any excess to drip off.

Press firmly into the crushed cornflakes until evenly coated.

Tip: Press the cornflakes onto the chicken with your hands to help the coating stick and create a thick, crunchy crust.

Place the coated chicken tenders on a parchment-lined baking sheet or on a wire rack set over a baking sheet for better airflow and even crisping.

Lightly drizzle olive oil over the tenders to help them brown.

Bake for 15–20 minutes, flipping halfway through cooking. The chicken should turn golden brown and reach an internal temperature of 165°F (74°C).

If you want extra crispiness, broil the chicken for the last 2–3 minutes of baking.

Once the chicken is out of the oven, drizzle generously with hot honey. The sweet and spicy glaze melts into the crispy coating and adds rich flavor.

Serve warm with ranch dressing or honey mustard for dipping.