1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Pat the chicken tenderloins completely dry with paper towels. This step matters more than you might think – moisture is the enemy of crispy coating.
3. Season the chicken all over with salt, pepper, paprika, and cayenne pepper. Make sure each piece gets coated evenly.
4. Set up your breading station: beaten egg in one shallow dish, crushed cornflakes in another.
5. Dip each seasoned chicken tender first into the beaten egg, letting excess drip off.
6. Press the egg-coated chicken into the crushed cornflakes, making sure to coat all sides thoroughly. The coating should stick well to the egg wash.
7. Place the coated tenders on your prepared baking sheet, leaving space between each piece.
8. Bake for 15-18 minutes, or until the coating turns golden brown and the internal temperature reaches 165°F (74°C).
9. While the chicken bakes, make your hot honey sauce.

How to Make the Hot Honey Glaze

1. Combine honey, soy sauce, minced garlic, and hot sauce in a small saucepan.
2. Heat over medium-low heat, whisking constantly, for 2-3 minutes until well combined and slightly thickened.
3. Remove from heat and let cool slightly – it will thicken more as it cools.
4. Brush or drizzle the warm glaze over the hot chicken tenders immediately after they come out of the oven.