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shaybreehanes
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Prepare oven and baking sheet: Preheat oven to 375°F. Line a large-rimmed baking sheet with aluminum foil and coat with cooking spray. Set aside.
Prepare egg wash and cornflakes: Whisk eggs, 1 tablespoon of the za’atar, and 1 teaspoon of the salt in a medium shallow bowl until combined. Add cornflakes to a large zip-top bag and crush with a rolling pin until broken into small pieces but not finely crushed. Transfer to a shallow bowl and spread evenly.
Dredge and coat chicken pieces: Whisk together flour, cumin, onion powder, garlic powder, ⅛ cup of the za’atar, and the remaining 1 teaspoon salt in a large shallow bowl. Working with 1 piece of chicken at a time, toss in flour until completely covered. Transfer to egg mixture, letting excess drip off. Place in cornflake mixture and press until fully coated. Transfer to prepared baking sheet, and repeat with remaining chicken. Sprinkle chicken with the remaining 1 tablespoon of za’atar.
Bake chicken: Cover a baking sheet with foil and bake in a preheated oven for 40 minutes. Uncover and bake until golden brown and a thermometer inserted in the thickest portion reaches 165°F, 10 to 15 minutes longer.
Serve with roasted potatoes and carrots.