Cut the chicken breast into strips. In a bowl, combine the chicken strips with pickle juice, milk, salt, black pepper, paprika, onion powder, garlic powder, and 1/4 tsp chili flakes. Mix well to marinate.
Set up a dredging station. Place the all-purpose flour on a plate, beat the eggs in a bowl, and crush the corn flakes onto another plate.
Coat each piece of marinated chicken first in the flour, then dip into the beaten eggs, and finally press firmly into the crushed corn flakes to ensure an even coating.
Heat cooking oil in a pot or deep pan. Fry the coated chicken strips until deeply golden brown and fully cooked inside.
In a separate saucepan, combine the honey, Frank's RedHot, and the remaining 1/2 tsp of chili flakes. Heat the mixture until it bubbles and thickens slightly, then remove from heat and let sit.
Toss the fried chicken tenders in the hot honey sauce until completely coated. Serve immediately, optionally with a dipping sauce.
Cook it hands-free.
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