Fehn's Chicken (almost)

This recipe is a copycat version of Fehn's 1891 House chicken.  It's been an extended family favortie for years.

8 small chicken pieces
1/2 cup flour
2  eggs, lightly beaten
1/2 cup buttermilk
1 tablespoon dijon mustard
2  cups cornflakes, crushed
1 1/2 teaspoons paprika
1/4 teaspoon pepper
1  tablespoon butter (real, unsalted)


Preheat oven to 425 degrees.  Place cornflakes in a large ziplock bag and cruch with a rolling pin until the cornflakes are crumbs.  Mix cornflakes with paprika and pepper on a plate.  On another plate, put your flour.  In a bowl, whisk buttermilk, eggs and mustard until smooth.  Wash chicken and dry thoroughly.  Dredge the chicken with the flour.  Shake off excess.  Dip the chicken in the egg mixture and then into the cornflake mix.  Press the crumbs to make sure they stick to the chicken.  Place in 13x9x2 baking dish (sprayed w/Pam first).  Dot with butther and bake for 40 to 50 minutes until crispy. :)