Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. In a medium bowl, combine the pickle juice, black pepper, and chicken tenders. Mix until combined and set aside.
Place the flour in one shallow bowl, the eggs into another shallow bowl, and the crushed cornflakes into a third shallow bowl.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, and kosher salt. Set aside. Dip each piece of chicken into the flour first, then the eggs, and finally coat it with the crushed cornflakes mixture. Place on prepared baking sheet.
Bake chicken tenders for 20-25 minutes or until golden brown and cooked through. While the chicken is cooking, prepare your Hot Honey Sauce. In a medium saucepan, heat coconut oil over low heat. Once melted, add in apple cider vinegar and garlic and stir to combine.
Add in smoked paprika, cayenne pepper, and chili flakes and stir to combine. Stir in honey until fully mixed together. Simmer the sauce for about 10 minutes or until it has thickened, stirring occasionally. Remove from heat and set aside.
Once chicken tenders are cooked, brush them with Hot Honey Sauce. Garnish with dill pickles if desired.