Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease.
Crush cornflakes until fine crumbs using a food processor or by hand. Mix with parmesan, paprika, onion powder, and garlic powder.
In a shallow bowl, whisk eggs and hot sauce.
Dip each chicken tenderloin in egg mixture, then dredge in cornflake coating, pressing to adhere.
Place on prepared sheet and drizzle lightly with olive oil.
Bake for 20–25 minutes, flipping halfway through, until golden and chicken is cooked through (165°F / 74°C).
