Oven Fried Chicken

2 cups buttermilk
2 T Dijon mustard
2-1/4 t salt
1-1/2 t garlic powder
1-1/2 t black pepper
8 split bone=in chicken breasts, skin removed
2-1/2 cups crushed corn flakes (mashed potato flakes)
1/2 t ground poultry seasoning
1/2 t paprika
1/8 t cayenne pepper
2 T vegetable oil

In bowl whisk buttermilk, mustard, 2 t salt, 1 t garlic powder, 1 t black pepper. Add chicken, turn to coat well, cover and refrigerate at least one hour or overnight.

Heat oven to 400.

Line rimmed baking sheet with foil, set wire rack on sheet, and coat rack with nonstick cooking spray.

Gently toss corn flakes (or mashed potato flakes) 1/2 t garlic, 1/2 t black pepper, 1/4 t salt, poultry seasoning, paprika in shallow dish until combined.

Dredge chicken in mixture and place on rack leaving 1/2 inch space between each piece.

Bake 35-45 minutes (until chicken is deep golden brown, 160 degrees on instant thermometer.)