Crispy "fried" chicken in the oven

Ingredients:

• 8 pieces of chicken (preferably 2 breasts, 2 thighs, 2 drumsticks and 2 wings)
• 0.5 cups premium flour
• 4 cups cornflakes
• 2/3 cup sour milk or kefir
• 2 tablespoons Dijon mustard
• 1/4 tsp cayenne pepper
• 1.5 tsp paprika
• 3/4 tsp ground sage
• For serving: a simple green side dish, see preparation

Preparation:

1. Preheat oven to 220°C. Place a rack in a roasting pan or on a baking sheet.
2. Rinse the chicken in cold water and pat dry. In a wide bowl or on a plate, combine the flour with salt and 1/4 teaspoon of black pepper. Dredge each chicken piece in the flour until completely coated, tap the bowl to shake off any excess, and set aside. Discard the flour.
3. Now comes the part that kids love the most: crush the cornflakes. Place them in a large zip-lock bag, pressing gently to release any air. Seal the bag (with almost no air inside) and crush the cornflakes with a rolling pin. Open the bag and pour the crushed cornflakes into a wide bowl or plate.
4. In a large bowl (large enough to coat the chicken pieces), combine the buttermilk, mustard, cayenne pepper, paprika, and sage. Dip each chicken piece in the buttermilk, then roll in the cornflakes.
5. Place the chicken pieces on a wire rack and place in a preheated oven. Bake for 15-20 minutes, then reduce the heat to 190°C (375°F) and bake for another 25-30 minutes, until crispy. The juices should run clear when pierced with a knife. Serve with blanched greens.
6. Bring a large saucepan of salted water to a boil. Add 1 kg (2.3 lb) of hearty greens (escarole, chicory, mustard greens, or a combination, trimming any large stems), loosely cover, and simmer until tender, 4-5 minutes. Drain the greens in a colander and let cool for about 10 minutes. Drizzle with 3 tablespoons extra-virgin olive oil and 3 tablespoons lemon juice. Season with salt and pepper to taste.