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In a medium bowl, whisk the buttermilk with ½ teaspoon of salt and a pinch of pepper. Add the chicken tenders and stir until coated. Cover and refrigerate for at least 30 minutes or up to 6 hours to let the flavors soak in.
Preheat your oven to 420°F (215°C). Line a baking tray with parchment paper or lightly brush it with olive oil to prevent sticking.
In a large shallow dish, mix crushed corn flakes, flour, parsley, chives, dill, garlic powder, onion powder, cayenne, salt, and pepper. Stir until everything is evenly combined.
Take each piece of chicken out of the buttermilk and let the excess drip off. Roll it in the cornflake coating, pressing gently so the crumbs stick well. Place coated tenders on the prepared baking tray, leaving a bit of space between them.
Lightly brush or mist the tops with olive oil. Bake for 18–22 minutes, flipping halfway through, until the coating is golden and the chicken is cooked through (internal temp should reach 165°F).
In a small jar or bowl, combine Dijon mustard, honey, olive oil, lemon juice, cayenne, salt, and pepper. Whisk until the sauce is creamy and smooth. Adjust flavor with more honey for sweetness or lemon for tang.
Transfer the hot tenders to a plate, sprinkle with chopped parsley or chives, and serve immediately with the honey mustard dip and lemon wedges on the side.