Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick spray or (better yet) line it with parchment paper.
Place the buttermilk in one bowl, and mix the Parmesan and cornflake crumbs and place in another bowl. Place the chicken tenders in the buttermilk and let soak for 15 minutes. Then dip each tender into the cheese/crumb mixture to cover completely, and place on the baking sheet. Drizzle the melted butter on top of the tenders. Sprinkle lightly with salt and pepper.
Bake for 20 to 25 minutes- until crispy and golden and cooked through. Eat! These are really good dipped in ranch dressing.