Directions 9 steps | 65 Minutes
Preheat the oven to 375°F. Measure and prep all ingredients.
In the bowl of a food processor or in a large bowl, pulse or crush the cornflakes, Parmesan cheese, salt, pepper, parsley, smoked paprika, garlic and onion powder together until coarse crumbs form.
With the food processor running, drizzle in the avocado or canola oil. Alternatively, transfer the cornflake crumbs into a bowl and drizzle in the oil while stirring to ensure that the crumbs are evenly coated. Transfer the cornflake crumbs into a large shallow bowl.
In a second shallow bowl, whisk together the eggs, hot sauce and yellow mustard. In a third shallow bowl, add the all-purpose flour.
Line a sheet pan with aluminum foil and spray with cooking spray. Season the chicken with salt and pepper.
Coat one piece of chicken with the flour and shake off the excess. Transfer the flour-coated chicken to the egg mixture and let the excess drip off.
Finally, dredge the chicken with the seasoned cornflake crumbs and place on the prepared sheet pan. Repeat with the remaining chicken.
Bake the chicken for 40-50 minutes or until golden brown and the internal temperature of the chicken reads at least 165°F. Let the chicken rest for at least 5 minutes before serving.
Serve with a side of green beans, salad or rice. Enjoy!