1 teaspoon extra-virgin olive oil
6 boneless skinless chicken breasts
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
2 cups cornflakes
½ cup light buttermilk
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
1 teaspoon paprika
1/2 tablespoon dried herb such as oregano, sage, thyme
Preheat the oven to 425 degrees.
Pour the olive oil into a baking pan large enough to hold the chicken in a single layer without crowding. Using your fingers, rub the oil over the dish so that it’s completely but lightly coated. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken breast through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
In a large bowl (big enough to dredge the chicken breasts), mix the buttermilk, mustard, cayenne pepper, paprika and dried herbs.
Give each floured chicken breast a good buttermilk bath and then roll in the crushed cornflakes.
Arrange the chicken breasts in the prepared baking pan. Bake for 15 to 20 minutes, lower the heat to 375 degrees and bake for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve immediately.