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2 c. buttermilk
2 Tbsp. Dijon mustard
2-1/4 tsp. salt
1-1/2 tsp. garlic powder
1-1/2 tsp. black pepper
1 tsp. hot pepper sauce
8 skinless, boneless chicken breasts (about 10 to 12 oz. each)
2-1/2 c. corn flakes, crushed
3/4 c. fresh bread crumbs
1/2 tsp. ground poultry seasoning
1/2 tsp. paprika
1/8 tsp. cayenne pepper
2 Tbsp. vegetable oil

Whisk buttermilk, mustard, 2 teaspoons salt, 1 teaspoon garlic
powder, 1 teaspoon black pepper and hot sauce together in a large
bowl. Add chicken, turn to coat well, cover, and refrigerate at
least 1 hour or overnight. Heat oven to 400 degrees. Line a rimmed baking
pan with foil, set wire rack in pan and coat with nonstick cooking
spray. Gently toss corn flakes, bread crumbs, remaining 1/2 teaspoon

garlic powder, remaining 1/2 teaspoon black pepper,remaining 1/4
teaspoon salt, poultry seasoning,paprika and cayenne in a shallow
dish until combined. Drizzle oil over crumbs and toss until well
coated. Working with one piece at a time, remove chicken from
marinade and dredge in crumb mixture, firmly pressing crumbs onto
all sides of chicken. Place chicken on prepared rack, leaving 1/2
inch of space between each piece. Bake until chicken is deep
golden brown, 35 to 45 minutes.

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