||Preheat oven to 425°F. Line a baking sheet with foil and coat with non-stick spray.
||Drizzle chicken tenders with olive oil and turn to coat evenly.
||Place cornflakes in a clean plastic bag. Seal bag and crush cereal with hands to make coarse crumbs. Add salt and pepper.
||Place half the chicken tenders in bag with cereal. Turn bag and press crumbs onto chicken. Using tongs, remove tenders from bag and place in a single layer on prepared baking sheet. Repeat with remaining tenders.
||Bake 8-10 minutes until browned and internal temperature of tenders is 170°F.
||If using chilies, stir into dressing. Serve dressing as dip with chicken tenders.