Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil spray to prevent sticking.
In a shallow dish, whisk together the low-fat milk and eggs.
In a food processor, pulse the cornflakes, smoked paprika, garlic powder, sea salt, and black pepper until you have coarse crumbs. Transfer this mixture to a shallow dish.
Lightly season the chicken tenders with additional salt and pepper. Dip each tender first into the milk and egg mixture (allow excess to drip off), then press into the cornflake mixture.
Arrange the coated chicken tenders on the prepared baking sheet in a single layer. Ensure they do not touch.
Spray the tops of the chicken tenders with a light coating of olive oil spray. It will give them a golden color.
Bake for 25 minutes, until the chicken is cooked through and the coating is crispy and golden brown.
Remove from the oven and let the chicken tenders rest for a few minutes. Sprinkle with finely chopped fresh parsley and serve.
