Prepare Your Workspace: First, preheat your oven to 400°F (200°C). Line a large baking sheet with foil for easy cleanup. Place a wire cooling rack on top of the foil-lined sheet. Using a wire rack is the number one secret to 360-degree crispiness, as it allows hot air to circulate underneath the chicken, preventing a soggy bottom.

Prepare the Chicken: If you are using large chicken breasts, it’s best to slice them in half horizontally to create thinner cutlets. This ensures they cook quickly and evenly. Alternatively, you can cut them into 1.5-inch thick strips to make chicken tenders. Pat the chicken pieces completely dry with paper towels. A dry surface is crucial for the coating to adhere properly. Lightly season both sides of the chicken pieces with salt and pepper.

Crush the Cornflakes: Pour the 6 cups of cornflakes into a large, sturdy zip-top bag. Seal the bag, pressing out most of the air. Using a rolling pin, a meat mallet, or even the bottom of a heavy pan, gently crush the cornflakes. The goal is a coarse, varied texture with some fine crumbs and some larger, pea-sized pieces. Do not pulverize them into dust! Pour the crushed cornflakes into a shallow dish or pie plate.

Set Up Your Dredging Station: This three-step station is the key to a perfect coating. You will need three shallow dishes (pie plates or wide bowls work well).

• Dish 1 (Flour): In the first dish, combine the ½ cup of all-purpose flour, 1 teaspoon of the smoked paprika, 1 teaspoon of the garlic powder, ½ teaspoon of the onion powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Whisk to combine.

• Dish 2 (Eggs): In the second dish, crack the 2 large eggs and whisk them until the yolks and whites are completely blended.

• Dish 3 (Cornflakes): To the third dish containing your crushed cornflakes, add the remaining 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of salt, ¼ teaspoon of black pepper, and the optional ¼ teaspoon of cayenne pepper. Stir well to ensure the spices are evenly distributed throughout the crumbs. Seasoning every layer is vital for maximum flavor.

Coat the Chicken: Now, working with one piece of chicken at a time, follow this process. It helps to use one hand for the dry ingredients and the other for the wet to avoid your fingers becoming caked in batter (the “dry hand, wet hand” method).

• Dredge the chicken piece in the seasoned flour mixture, shaking off any excess. The flour gives the egg something to cling to.

• Transfer the flour-coated chicken to the egg mixture, turning to coat it completely and allowing any excess egg to drip off.

• Finally, place the egg-coated chicken into the seasoned cornflake mixture. Press the chicken firmly into the crumbs, turning it over and pressing again to ensure the entire surface is generously and evenly coated.

Arrange and Bake: Place the fully coated piece of chicken onto the prepared wire rack on your baking sheet. Repeat the coating process with the remaining chicken pieces, making sure to leave a little space between each piece on the rack. Crowding the pan will cause the chicken to steam instead of bake, leading to a soggy crust.

Final Touches and Baking: Lightly drizzle the tops of the chicken pieces with the melted butter or give them a generous coating of cooking spray. This fat is essential for helping the cornflakes toast and become golden brown and crispy.

Bake to Perfection: Place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is deep golden brown and crispy. The internal temperature of the thickest part of the chicken should read 165°F (74°C) on an instant-read thermometer. There is no need to flip the chicken when using a wire rack. Let the chicken rest on the rack for a few minutes before serving. This allows the juices to redistribute, ensuring a moist and tender result.