Whisk together buttermilk, mustard, 2tsp salt and pepper. Place chicken in and toss.

Cover with saran and place in fridge overnight.

Pulse cornflakes in food processor.

Combine in a foil pan cornflakes, 2 tsp, flour. Set aside.

When ready to bake...Heat oven to 425.

Beat eggs in a bowl.

Using rubber gloves, remove chicken from buttermilk, dip in egg, roll in cornflakes.

Place chicken on a oil coated wire rack on top of a cookie sheet. Mist with olive oil.

Bake 35 minutes. (bake breast additional 5 minutes)