In a bowl, stir the low-fat buttermilk, hot sauce, Worcestershire sauce, and Dijon mustard. Add in the chicken and store in the fridge for a minimum of 30 minutes or up to 6 hours to allow the meat to tenderize.
Preheat the oven to 425 degrees Fahrenheit and place a wire rack on a backing sheet.
In a Ziploc bag, combine the flour, paprika, garlic powder, and chili powder.
Pour the excess low-fat buttermilk marinade into a shallow dish.
Place the cornflakes and salt and pepper in a Ziploc bag and crush them with your hands or a rolling pin until they are broken into very small pieces.
Work in batches of 1 to 2 pieces of chicken at a time. First, dredge them in the bag of flour. Next, place the chicken in the buttermilk and use a spoon to coat it to ensure it is evenly covered. Lastly, put the chicken in the bag of cornflakes and shake until evenly coated.
Place the chicken on the wire rack and lightly coat it with the cooking spray.
Bake the chicken for 40-45 minutes until the coating becomes crisp and golden in color. Serve!