Crispy Baked 'Fried' Chicken

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

Chicken parmesan - microwave

8 oz chicken with skin and bones
1 tbs grated Parmesan cheese
1 tbs bread crumbs
Italian seasoning

Combine cheese and bread crumbs. Dredge chicken in the mixture before placing skin-down on plate. Cover with paper towel. Microwave 2 min. Turn chicken over and sprinkle remaining crumb mixture. Cover again with paper towel and microwave 2:20 minutes on HIGH.

Bacon-Chicken - microwave

1/4 c butter
1 clove garlic, minced
2 tsp parsley
1 tsp grated lemon rind
salt
chili sauce
2 lbs chicken
4 slices bacon -- cut in half

Combine butter and garlic to microwave until garlic is mostly cooked. Add spices and mix.

Roll chicken in butter. Place skin-down on plate and lay bacon slices on top.

Cover with paper towel. Microwave for 14-18 min HIGH, or until no longer pink in center. Let stand about 5 min before serving.