In a bowl, mix the chicken tenders with pickle juice, milk, salt, black pepper, paprika, garlic powder, and chili flakes to create a marinade.
Prepare a dredging station with three plates: one for the all-purpose flour, one for the beaten eggs, and one for the crushed corn flakes.
Coat each marinated chicken tender in the all-purpose flour, dip it completely into the egg wash, and firmly press it into the crushed corn flakes to ensure a thick crust.
Heat frying oil to 350°F (175°C) in a pot. Fry the coated chicken tenders for 4-6 minutes until crispy and golden brown. Remove and let drain.
In a separate pan, warm the honey and BBQ sauce over low heat. Toss the fried chicken tenders in the warm sauce until they are fully glazed.
Cook it hands-free.
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