Nashville Hot Chicken

Combine paprika, cayenne, garlic powder, onion powder and salt in a small bowl. Transfer 2 tablespoons of the mixture to a large nonreactive bowl or large sealable plastic bag. Add buttermilk and stir (or shake) to combine. (Reserve the remaining spice mixture.) If using breasts, cut in half into equal portions. Add chicken to the buttermilk mixture and marinate in the refrigerator for at least 1 hour or up to 24 hours.

Preheat oven to 375degrees F. Line a baking sheet with foil or parchment paper. Coat a wire rack with cooking spray and set it on the prepared baking sheet.

Place crushed cornflakes in a large bowl. Shaking off any excess marinade, coat each piece of the chicken with cornflakes, pressing to help them stick. Place on the prepared rack. Coat the top and sides of the chicken with cooking spray.

Bake the chicken until golden brown and an instant-read thermometer inserted into the thickest part registers 165degrees F, 45 minutes to 1 hour.

Combine the reserved spice mixture with vinegar and brown sugar in a small saucepan. Bring to a boil over high heat. Reduce heat to low, add butter and stir until melted. Remove from heat.

Transfer the chicken to a platter and drizzle with about half of the sauce. Serve immediately, with the rest of the sauce on the side.