On a large baking sheet, place a wire rack. Spray the rack with cooking oil and set aside.
Add the corn flakes cereal to a large zippered bag. Use a rolling pin to crush the Corn Flakes cereal into small pieces.
In a large mixing bowl, combine the Corn Flakes and Panko bread crumbs.
In a medium mixing bowl, whisk together the eggs and milk. Set aside.
In a separate medium mixing bowl, combine flour, salt, garlic powder, pepper, ginger, paprika and the Frank's Red Hot Original Seasoning.
Add chicken tenders, one at a time, to flour mixture and toss until evenly coated.
Remove from flour, gently shaking to remove excess flour, then dip into egg/milk mixture. Allow the excess mixture drip off.
Add chicken tender to Corn Flake/Panko mixture and toss to coat. Press the mixture on the chicken*
Place chicken tender on prepared baking rack and sheet. Repeat until all chicken tenders are breaded.
Place in oven and bake for 20 minutes.
Remove from oven. Using tongs, dip each tender into the Buffalo Sauce, coating evenly. Gently shake off the extra sauce and return to baking rack. Continue for remaining tenders.
Turn oven to Broil, and place the pan back in the oven on the middle rack. Cook for 5 minutes. Flip each tender and cook 5 minutes more.
Serve immediately with a side of ranch or blue cheese and some veggies.
Notes
Once the breading has been applied, squeeze each chicken tender to make sure each tender is heavily coated with no bare spots.