Scrumptious Oven-Fried Chicken

This is super-easy to throw in the refrigerator the night or morning before. I just toss together the buttermilk stuff in a ziplock bag, put the chicken in and then all I have to do is whirl the topping in the food processor when I get home from work.

2 cups buttermilk (or milk with a little vinegar or lemon juice)
2 tablespoons Dijon mustard
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon hot sauces

Whisk together and put in 8 split bone-in chicken breasts with skin removed
Marinate 1 hour to overnight.

Mix:
3/4 cups fresh bread crumbs
2 1/2 cups crushed corn flakes
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil (Don't forget this!)

Roll chicken in coating mixture. Place chicken on rack over a pan. If you don't want to have to work hard afterwards - cover the pan with foil. Bake at 400 degrees for 35 to 45 minutes until chicken registers 160 degrees.

PS One of the best purchases I've made is a thermometer to check my meat with - no more dried out chicken, just trying to make sure that it's cooked.