Add cornflakes, smoked paprika, garlic granules, salt and pepper to a food processor and blitz into a fine crumb, then transfer to a large bowl.

In a small bowl, whisk together eggs and sriracha, then dip each chicken tender in eggs, followed by cornflake crumb. Ensure each chicken tender is coated all over, then transfer to a line baking tray, spray with a few sprays of low calorie cooking spray and bake for 15 mins.

Meanwhile, add honey, chilli flakes and sriracha to a pan, on medium heat and bring to a simmer. Cook for 2-3 mins, once sauce starts bubbling aggressively, reduce heat.

Dip each chicken tenders in Hot Honey sauce, then sprinkle with a little flaky sea salt.