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Combine all ingredients for the Nashville Hot Glaze in a saucepan. Set aside until ready to serve.
Preheat oven to 425F. Line a large, rimmed baking pan with parchment paper.
In a large bowl, combine the flour, 1 tbsp. paprika, 1 tbsp. garlic powder, and remaining seasonings (onion powder, salt, and black pepper). Add the chicken tenders and toss until well coated.
In a separate bowl, combine the eggs and remaining paprika/garlic powder. Beat until smooth.
In a final bowl, add the cornflakes crumbs.
Dredge each chicken tender in the egg mixture then the cornflake crumbs until well-coated. Place on the baking pan.
Drizzle the chicken tenders generously in olive oil.
Bake for 15 minutes, then flip each chicken tender to bake another 10-15 minutes, until deeply golden and crispy on all sides.
Let cool for 6-8 minutes. In the meantime, heat up the Nashville hot glaze for 1 minute, until butter is melted and sauce is slightly thickened.
Either brush the glaze over all sides of the chicken tenders or gently swirl everything together in a large bowl.