Preheat oven to 350 degrees. Line a rimmed cookie sheet with parchment paper or use a nonstick sheet pan that’s been sprayed with cooking spray. Set aside.
2.Pour the box of corn flakes into a large Ziploc bag.
3.Crush with a rolling pin or a small pot to a fine crumb. Set aside.
4. In a large bowl, add buttermilk and then add the tenders. Let sit in fridge for up to 30 minutes.
5. Take out of fridge after 30 minutes and put a few into the plastic bag. Move around to coat each tender. Take out and lay on prepared cookie sheet.
6.Dip in the egg this time and put back into the corn flake bag to coat. Do this until all tenders are coated twice. Place all the tenders on prepared cookie sheet.
7.Bake for 15-20 minutes or until tenders are 165 degrees or juices run clear.
8.Plate up and enjoy!