In a large bowl, mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper. Add the chicken pieces and coat with mixture thoroughly. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Preheat the oven to 200 degrees C. Fit a sheet tray with a wire rack and spray with nonstick cooking spray. Or you can use a non-stick baking mat.

Mix in another large bowl corn flakes, parmesan cheese, and thyme together. Season with paprika powder, barbecue powder and salt.

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flakes-parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray or baking mat and bake for 45 minutes until golden and crisp.

Serve hot with bun and coleslaw.

Cook's Note:

Remove the skin to save calories.

Marinate the chicken overnight. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

The crust may peel off if you do not press the chicken enough through the corn flakes-parmesan mixture.