Low Fat Oven-Fried Chicken

2 cups buttermilk
2 Tbsp Dijon Mustard
2 1/4 tsp salt
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
1 tsp hot pepper sauce
8 split bone-in chicken breasts (10-12oz each) skinless, ribs trimmed
2 1/2 cups crushed corn flakes
3/4 cup fresh bread crumbs
1/2 tsp ground poultry seasoning
1/2 tsp paprika
1/8 tsp cayenne pepper
2 Tbsp oil

Whisk buttermilk, mustard, 2 tsp salt, 1 tsp garlic powder, 1 tsp black pepper and hot sauce together in a bowl. Add chicken, turn to coat well, cover and refrigerate at least 1 hour or overnight.

Toss cornflakes, bread crumbs and remaining 1/2 tsp of garlic powder, remaining 1/2 tsp black pepper, remaining 1/4 tsp salt, poultry seasoning, paprika, and cayenne in a zip top gallon bag.

To Freeze: Freeze in freezer safe container

To Reheat: Completely defrost chicken. Heat oven to 400 degrees. Cover cookie sheet in foil. Place wire rack on top and spray with nonstick spray. Place breading mixture in a bowl and drizzle 2 Tbsp oil over crumbs. Toss until well coated. Dredge chicken in crumb mixture and place on prepared rack. Bake 35-40 mins.