Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil spray to prevent sticking.
In a shallow dish, whisk together the low-fat milk and eggs.
In a food processor, pulse the cornflakes, smoked paprika, garlic powder, sea salt and black pepper until you have coarse crumbs. Transfer this mixture to a shallow dish.
Lightly season the chicken tenders with additional salt and pepper. Dip each tender first into the milk and egg mixture (allow excess to drip off), then press into the cornflake mixture.