Add chicken tenders, cajun seasoning, smoked paprika and salt to a large bowel, then mix until chicken tenders are coated. Add cornflakes to a separate large bowl and break up until small pieces.

In a separate bowl, whisk together eggs. Dip each tender in egg, then cornflakes until coated all over. Place coated chicken tenders on a lined baking tray and bake for 15 mins, until golden and crispy on the outside.

For the creamy cajun sauce, heat olive oil in a non-stick pan and add shallot and garlic, sauté for 3-4 mins until soft, stirring regularly, then add tomato puree, mascarpone, hot water and stir to combine. Stir in cajun seasoning, onion granules, oregano and milk, bring sauce to a low simmer and cook until sauce thickens, 2 mins. Finally, add red wine vinegar, hot sauce, salt and pepper and parmesan.