Directions:
1. Take a large re-sealable bag and add the corn flakes, the Melba toast, parmesan, paprika, half a teaspoon of salt and parsley to it. Crush the contents into a coarse meal using a rolling pin or the bottom of a skillet. Transfer the rushed contents into a shallow dish.
2. Take a shallow dish and add the egg whites and 2 tablespoons of water to it. Whisk it well.
3. Dip the chicken tenders in the whisked egg whites. Shake off the pieces to remove the excess liquid. Coat the pieces with crushed mixture thoroughly and bake immediately or refrigerate it for an hour before baking.
4. If you want to cook it at a later point, arrange the coated chicken tenders in a baking sheets and freeze it for 1 or 2 hours till it turns hard. Then transfer it into a re-sealable bag and freeze it for maximum 1 month.
5. To bake the coated chicken tenders, preheat the oven to 425 degree F. Place the baking sheet on a baking rack and liberally spray it with cooking spray. Use the cooking spray over the fresh or frozen coated chicken tenders. Arrange them on the baking rack and bake them for 15-20 minutes, flipping them halfway, until the outer coating turns golden and gets a crispy texture.
6. To prepare the sauce, mix all the ingredients well in a bowl. Add one tablespoon water to it and mix well. Wrap it and refrigerate until it is ready to be served.