Preheat oven to 400 F (200 C). Line a large baking sheet with parchment paper. Set aside.
Lightly pound the chicken breasts so that they are flattened and cut into long strips. I covered the chicken breasts with foil and used a rolling pin to lightly pound on the chicken breasts until they were of equal thickness. Set aside.
Add the cornflakes and seasonings (salt, pepper, paprika, and garlic powder) into a food processor and pulse 4-5 times until the cornflakes have broken down but there are still some big pieces. Pour into a medium sized bowl.
Set up a dredging station. Place the flour into a medium large shallow bowl, and next to it set the whisked egg in a shallow bowl, and then finally the bowl which contains the crushed cornflakes.
Lightly dredge each chicken strip into the flour and then dust the extra flour. Dip in the egg mixture and coat completely, and then let the excess drip off. Finally dredge in the cornflake mixture making sure it is generously coated. Place each chicken strip on the prepared baking sheet when it is coated.
Once all the chicken strips are coated with the cornflake mixture and placed on the baking sheet, place the baking sheet into the preheated oven.
Bake for 15-20 mins. Flip the chicken after 10 minutes to ensure even baking. Baking times may vary. To ensure chicken is cooked cut through a thick chicken tender to see if it's cooked through.
Take out of oven and transfer to a serving dish.
For the Garlic Mayo BBQ Sauce
Mix all the ingredients until combined.
Serve the chicken tenders with the garlic mayo bbq sauce.