The chicken breasts we used were large (3 chicken breasts = 2 1/3 pounds). If the chicken breasts you are using are also large cut them in half to get 6 pieces.
Place the chicken breasts in a zippered bag. Use the side of a meat tenderizer to pound the chicken breasts to 1/2" thickness throughout so they cook evenly.
Preheat the oven to 350 degrees Fahrenheit.
Place the 1/4 cup butter in a 9x13 baking pan and place it in the oven while the oven is heating so the butter melts.
In a bowl, mix together the cornflakes and spices.
Pour the buttermilk into a bowl.
Dip each piece of chicken in buttermilk, then roll it in the cornflake crumbs to coat all sides.
Take the heated pan (with melted butter) out of the oven and tip the pan to all sides so that the butter covers the bottom.
Place the chicken pieces in the baking pan and cover the pan with foil.
Bake for 30 minutes.
Take the pan out of the oven and remove the foil. Turn each piece of chicken over and place the plan back in the oven to bake, uncovered, for an additional 20-30 minutes or until the chicken is no longer pink inside (165 degrees Fahrenheit).
Allow the chicken to sit for 5 minutes and then serve warm.
The calories shown are based on the recipe making 6 pieces of chicken and using all of the coating. 1 serving is 1 piece of chicken. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.