Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper.

Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness.

In one bowl, pour the buttermilk. In another bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper.

Dip each chicken breast into the flour mixture, then coat it in buttermilk.

Press the buttermilk-coated chicken into the crushed cornflakes.

Place the coated chicken breasts on the prepared baking sheet.

Bake for 25 to 30 minutes or until golden brown and the internal temperature reaches 165°F (74°C).

Let the chicken rest for a few minutes before serving.