Fried Chicken Recipe

This is my tale of two chickens.  Both will make your time the best of times.   One is fried in oil.  The other is coated in corn flake crumbs and baked. 

Recipe #1
Skillet Fried Chicken
2 cups of buttermilk
1/4 cup of Louisiana-style hot sauce, or any that you prefer
4 four-ounce boneless, skinless chicken breast pieces, pounded until about 1/4" thick
2-3 cups of all-purpose flour
2-3 tablespoons of kosher salt
2-3 teaspoons of ground black pepper
1/2 cup of canola or canola oil blend

Instructions
1.  Combine the buttermilk and hot sauce in a gallon-sized Ziploc.  Add the chicken.  Seal and marinate in the refrigerator for 30 minutes.
2.  Combine the flour, salt and pepper in a bowl. 
3.  Heat a skillet over a medium heat.  Add the oil and heat until hot.
4.  Remove the chicken pieces from the buttermilk mixture and dredge in the flour mixture.
5.  Fry the chicken until crispy and cooked through.
6.  Drain briefly on paper toweling.

Recipe #2
Oven "Fried" Chicken with Corn Flake Crust
4 five-ounce  chicken thighs; you may use skinless
2/3 cup of buttermilk
1 cup of cornflake crumbs (sold with the breadcrumbs)
1/2 teaspoon of paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
optional:  1/4 teaspoon of cayenne pepper
2 tablespoons of butter, melted

Instructions
1. Place the chicken parts in a bowl with the buttermilk.  Cover and chill for 1 to 4 hours.
2.  Heat oven to 350 degrees.  Grease a rimmed sheet pan with spray oil.
3.  In a shallow dish, combine the cornflake crumbs, paprika, garlic powder, salt, pepper and optional cayenne.
4.  Remove the chicken pieces from the buttermilk, allowing the excess to drip off.  Coat with the crumb mixture  and place on the sheet pan. 
5.  Drizzle the melted butter over the pieces.
6.  Bake for 30 to 50 minutes or until baked through.