Two 3 1/2-pound chickens, each cut into 8 pieces
4 cups buttermilk
4 garlic cloves, crushed
2 teaspoons dried rosemary
2 teaspoons dried marjoram
2 teaspoons dried sage
2 teaspoons dried thyme
1 1/2 teaspoons coarse salt
1 teaspoon cayenne pepper
Nonstick cooking spray
8 cups cornflakes cereal, crushed
Coarse salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, melted
Rinse the chicken pieces with cold water and pat dry with paper towels.
In a large bowl, stir together the buttermilk, garlic, rosemary, marjoram, sage, thyme, salt, and cayenne. Add the chicken and turn to coat well. Cover and refrigerate for 4 hours or overnight.
Preheat the oven to 350°F. Line 2 baking sheets with aluminum foil and then coat with nonstick cooking spray.
Remove the chicken from the refrigerator and let stand at room temperature for 15 minutes.
Place the crushed cornflakes in a shallow dish and sprinkle with a pinch of salt and pepper. Roll the chicken pieces in the cornflakes to coat and set on the prepared baking sheets.
Bake the chicken for 15 minutes, then switch the baking sheets and rotate onto alternate racks and brush and drizzle with the melted butter. Continue to cook for 45 minutes more.