Place tenders in one gallon zip bag. Add buttermilk and [optional] cayenne. I use about a tbsp.
Shake an store bag in refrigerator for at least 3 hours, up tp 24...much better! Makes sure the chicken stays so tender and juicy...even if you overcook it a bit.
While chicken is marinating, make breading mixture. I make double batches and keep in my pantry to save time for the next batch.
Preheat oven to 425 degrees F.
Place corn flakes in one gallon zip bag. Remove most air before sealing. Using a rolling pin, crush flakes until about the same size as panko crumbs. This only takes a few minutes and is easier than digging out the food processor. If you have one handy, blast away!
Add panko, Nashville Hot Chicken Seasoning, dried thyme, salt [if needed], and cayenne [if desired] to the crushed corn flakes. Shake shake shake, until thoroughly combined. Pour mix into a pie tin.
Pour slightly beaten eggs into the other pie tin. I like to add some seasoning and spice to the egg wash as well so the flavors are layered. Completely up to you.
Remove a tender from bag, gently shake off extra buttermilk. Coat thoroughly in egg wash. Move to breading and coat heavily, and evenly.
Place breaded tender on prepared sheet pan.
Lightly spray top of tenders with oil.
Bake for 20 minutes or internal temperature of thickest piece reaches 165 degrees. Turn pan halfway through time to ensure even cooking [ovens vary].
For extra crispy, crank oven up to 450 degrees and cook for an additional five minutes.
Serve with white bread and sliced pickles.