To make Food Network's recipe, preheat the oven to 425 degrees Fahrenheit. Place a rack in a roasting pan. Rinse 8 chicken pieces of your choice in cold water, and pat dry. In a bowl, combine 1/2 cup flour, kosher salt and 1/4 teaspoon freshly ground pepper. Dredge each piece of chicken until it's fully coated, and set aside.
Prepare 4 cups cornflakes by pouring them into a resealable bag. Remove the excess air, and seal the bag. Crush the cornflakes with a rolling pin, and pour them into a large bowl. In another large bowl, mix 2/3 cup buttermilk, 2 tablespoons Dijon mustard, 1/4 teaspoon cayenne pepper, 1 1/2 teaspoons paprika and 3/4 teaspoon ground sage. Dredge each piece of flour-covered chicken in the buttermilk mixture, and then cover with the cornflake crumbs.
Place the covered chicken pieces on the rack, and cook for 15 to 20 minutes. Lower the heat to 375 degrees F, and cook for another 25 to 30 minutes, or until fully cooked through. The recipe makes four to six servings.Learn more about Cooking