4 chicken breasts, split, boned, skinned or boneless chicken strips
3/4 c. flour
3/4 c. cornflake crumbs
1 1/2 to 2 tsp. salt
Buttermilk
butter, melted

Mix flour, cornflake crumbs, and salt. Coat bottom of pan with melted butter. Dip chicken in buttermilk and roll in mixture. Drizzle remaining butter on top. Bake at 325 degrees for 1 1/2 hours (breasts) or for 40 minutes (chicken strips).