Begin the journey to crispy perfection by immersing the chicken pieces in a buttermilk bath. In a bowl, combine buttermilk, Dijon mustard, and hot sauce. Let the chicken soak in this marinade for at least 4 hours or overnight in the refrigerator.

Embark on the cornflake crunch preparation by crushing the cornflakes into coarse crumbs.

In a separate bowl, orchestrate the flour blend symphony by combining whole wheat flour, paprika, garlic powder, onion powder, dried thyme, salt, and pepper.

Engage in the dredging ritual by taking each marinated chicken piece, allowing excess buttermilk to drip off, and coating it evenly with the flour blend.

Elevate the coating artistry by pressing the flour-coated chicken into the crushed cornflakes.

Prepare a baking pan by lining it with parchment paper or a wire rack.

Initiate the preheating the oven ballet by setting it to 400°F (200°C).

Strategically place the coated chicken pieces on the prepared baking pan, ensuring they are not crowded.

Conduct the olive oil spray symphony by lightly coating the chicken with cooking spray or using an olive oil spray.

Allow them to bake for approximately 40-45 minutes, or until they reach an internal temperature of 165°F (74°C).

Execute a culinary precision check by testing the internal temperature of the chicken with a meat thermometer.

Let the oven-fried chicken rest for a few minutes before serving.