cooking spray
1 lb chicken breast; boneless, skinless, 4 oz
1/2 tsp salt; divided or to taste
1/4 tsp cayenne pepper; divided or to taste
1/3 cup flour
3 oz low-fat buttermilk
1/2 cup cornflake crumbs

1. Preheat oven to 375F. Lightly coat an 13x8x2 inch baking dish with cooking spray; set aside.
2. Season chicken with salt and cayenne pepper to taste; set aside.
3. Combine flour, 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper together in a medium-size bowl. Place buttermilk and cornflakes crumbs in 2 separate shallow bowls.
4. Dredge chicken in flour mixture and evenly coat both sides. Next, dip chicken into buttermilk and turn to coat both sides. Last, dredge chicken in cornflake crumbs and turn to coat both sides.
5. Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink in center, about 25 to 30 minutes (there is no need to flip the chicken during baking).

Yields 1 chicken breast per serving.