Begin by immersing chicken pieces in a buttermilk bath with Dijon mustard and hot sauce.

Crush cornflakes into coarse crumbs for the coating.

Combine whole wheat flour, paprika, garlic powder, onion powder, dried thyme, salt, and pepper for the flour blend.

Coat each marinated chicken piece with the flour blend and then press it into the crushed cornflakes.

Prepare a baking pan, preheat the oven to 400°F, and place coated chicken pieces on the pan.

Lightly coat the chicken with cooking spray or olive oil spray.

Bake the chicken for 40-45 minutes or until internal temperature reaches 165°F.

Let the chicken rest before serving.