preheat oven to 425 degrees. place a rack in a roasting pan or on a baking sheet.
2
Rinse the chicken in cold water, pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 tsp pepper. Dredge eac chicken piece through the flour so its fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
3
crush the cornflakes and pour into a wide bowl or onto a plate.
4
in a large bowl, mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chcken peice a good buttermilk bath, then roll in the cornflake crumbs.
5
Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15-20 min, lower heat to 375 and cook for another 25-30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife.
