Combine buttermilk and paprika in a large ziplock plastic bag. Mix well. Add chicken tenders, seal bag. Toss to coat completely.

Refrigerate for a minimum of 1 hour.

Preheat oven to 375°.

Process cereal in a food processor until it reaches a fine-crumb consistency. Combine cereal crumbs and remaining ingredients in a large shallow bowl.

Drain chicken tenders and discard buttermilk. Coat each tender with crumb mixture and arrange on a lightly greased baking sheet.

Bake 20 minutes or until crisp and done, turning once after 10 minutes.