Preheat oven to 425°F. Line a large baking sheet with foil and coat generously with cooking spray.

In a shallow bowl, whisk together the milk and eggs until fully combined. Set aside.

In a food processor, pulse cornflakes, paprika, onion powder, salt, and pepper until coarse crumbs form. (You can also place everything in a zip-top bag and crush with a rolling pin.)

Pour the cornflake mixture onto a large plate or shallow dish.

Season the chicken tenders lightly with extra salt and pepper.

Dip each piece of chicken into the milk and egg mixture, letting the excess drip off.

Press the chicken into the cornflake crumbs, coating both sides evenly.

Arrange chicken in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray.

Bake for 15 minutes, or until the chicken is golden and reaches an internal temperature of 165°F.

Sprinkle with parsley if desired and serve warm.