Preparation:

For Marinade, place chicken in a medium bowl then season with salt, all purpose seasoning/poultry seasoning, paprika, onion, garlic powder, black pepper and thyme. Pour in the buttermilk and lemon juice over chicken. Refrigerate for at least 6 hours, preferably overnight.

In a mixing bowl, combine the crushed cornflakes, panko bread crumbs, parmesan cheese, salt, onion powder, garlic powder, parsley flakes, sweet paprika.

Preheat the oven to 375°F. Place a gridded rack on a baking pan and lightly spray with oil.

Remove the marinated chicken from the fridge then dredge each piece in the crumb mixture. Do this quickly to prevent a soggy crumb mixture.

Place each piece onto the rack and spray the tops of the chicken with oil.

Bake thoroughly until chicken is cooked through and outside is crisp and golden brown (for about 45 minutes - 1 hour).

Serve and enjoy.