Oven-Fried Chicken (America's Test Kitchen)

• 2 cups buttermilk
• 2 tablespoons Dijon mustard
• salt
• 1 12 teaspoons garlic powder
• pepper
• 1 teaspoon hot pepper sauce
• 8 (10 ounce) bone-in skin-on chicken breast halves (10 to 12 oz each)
• 1 slice high-quality sandwich bread, torn into quarters
• 2 12 cups crushed corn flakes
• 12 teaspoon poultry seasoning
• 12 teaspoon paprika
• 18 teaspoon cayenne pepper
• 2 tablespoons vegetable oil

1. Whisk the buttermilk, mustard, 2 t salt, 1 t of the garlic powder, 1 t black pepper and the hot sauce together in a bowl.
2. Remove skin from chicken, add the chicken, turn to coat well, cover and refrigerate at least 1 hour.
3. Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees.
4. Line a rimmed baking sheet with foil, place a wire rack on top, and coat the rack with vegetable oil spray.
5. Pulse the bread in a food processor to coarse crumbs, about 8 pulses.
6. Gently toss the cornflakes, breadcrumbs, remaining 1/2 t garlic powder, 1/2 t black pepper, 1/4 t salt, poultry seasoning, paprika, and cayenne pepper in a shallow dish until well combined.
7. Drizzle the oil over the crumbs and toss until well coated.
8. Working with one piece at a time, remove the chicken from the marinade and dredge in the crumb mixture, firmly pressing the crumbs onto all sides of the chicken.
9. Place the chicken on the prepared wire rack, leaving 1/2 inch of space between each piece.
10. Bake until the chicken is deep golden brown and the thickest part registers 160 degrees on an instant-read-thermometer, 35-45 minutes.

buttermilk, mustard, salt, garlic, pepper, hot pepper, chicken, sandwich bread, corn flakes, poultry seasoning, paprika, cayenne pepper, vegetable oil

Taken from www.food.com/recipe/oven-fried-chicken-americas-test-kitchen-512410 (may not work)