Southern Oven "Fried" Chicken

Since we've had a ton of Easter candy over the weekend, I wanted to cook something light for dinner. It's originally a weight watchers recipe that I found on The Novice Chef blog, but it sure doesn't taste "light." I used chicken tenders, and I served them with steamed broccoli and couscous. I'll definitely be making these again and again. I can't even begin to tell you how "delish" they were.

Ingredients:
1/2 cup fat free buttermilk
1/2 cup cornflakes, crushed
3 tablespoons all purpose flour
1 teaspoon salt
1 teaspoon freshly ground pepper (or to taste)
2 pounds chicken parts, skinned (I used the chicken breast tender meat
4 teaspoons Canola oil

Directions:
Preheat oven to 400 degrees.
Spray a large baking sheet with nonstick cooking spray. Pour the buttermilk into a large shallow bowl. In another shallow dish, combine the cornflake crumbs, flour, salt, and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely.
Place the chicken in a casserole dish and drizzle with the canola oil.
If you are using chicken breasts cook for 30 minutes, then turn chicken over and bake until cooked through; 15-20 minutes.If you are using chicken tenders, cook for 15 minutes, then turn chicken over and bake until cooked through; 10-15 minutes.