Pulse the cornflakes in a food processor with a few sprinkles of salt and pepper, feel free to add any other seasonings of your choice. Put in a gallon size baggie.

Put the chicken in a bowl and add a beaten egg and a few sprinkles of salt and pepper (hot sauce is a good addition here as well)

Put the egg coated chicken into the bag of breadcrumbs and toss to coat. Put the chicken on a baking sheet, using one hand to press the crumbs into the chicken. Repeat until all the chicken is breaded. (Tip: I try to use the wet hand, dry hand method when breading anything. Keep one hand clean and the other hand to do the breading)

Serve with your favorite dipping sauce or whisk together the ingredients above for the Maple Dijon sauce. Optional: sprinkle with fresh thyme.