Preheat oven to 425 degrees F.
On a large baking sheet, place a wire rack. Spray the rack with cooking oil and set aside.
In a large mixing bowl add 6 cups of Corn Flakes cereal. Using your hands crush up the Corn Flakes (You could add the Corn Flakes to a large Ziploc bag, seal and crush using a rolling pin.)
In a large mixing bowl combine panko bread crumbs and Corn Flakes.
In a medium mixing bowl combine the eggs and milk and whisk together until well combined, set aside.
In another 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, let the excess mixture drip off.
Add chicken tender to corn flakes/panko mixture, toss to coat, and press the mixture on the chicken (I like to squeeze the chicken tender, wrapping the mixture around it, making sure each tender is heavily coated with no bare spots)
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.
Place the pan back in the oven on the middle rack and turn oven to broil and cook for 5 minutes. Flip each tender and cook 5 minutes more (this allows the chicken tenders to get a crispy outer shell)
Serve immediately with a side of ranch or blue cheese and some veggies. Yum!