Preheat oven to 400° F. Line a baking sheet with foil and then place an ovenproof wire rack overtop. Set aside.
Place the cornflakes, paprika, ranch seasoning, salt, and pepper in a food processor and pulse until coarse crumbs form (like breadcrumbs). Transfer the crumb mixture into a shallow bowl.
In a second shallow bowl, whisk to combine the milk and eggs.
Dip each chicken tender in the wet egg batter, then in the crumbs, turning to coat both sides. Place the crumb-coated chicken tenders on the prepared baking sheet.
Bake for 18-22 minutes, until chicken tenders reach an internal temperature of 165° F.
Notes
Leftovers can be stored in the fridge for up to 3 days.No food processsor? Place the cereal and spices in a zip-top baggie and crush with a rolling pin.