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Combine first 9 ingredients in large bowl.Put the cornflakes into another bowl.Put eggs and water in a third bowl. Put enough corn oil into a heavy roomy skillet to fill it 1-inch deep.Get it HOT! Grease a 9- by 12- by 2-inch baking pan. Set it aside. Preheat oven to 350 degrees. Dip chicken pieces 1 piece at a time as follows-Into dry coating mix. Into egg and water mix. Into corn flakes. Briskly but briefly back into dry mix. Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium-high. Turn and brown other side of each piece. Don’t crowd pieces during frying. Place in prepared pan in single layer, skin-side up. Seal with foil, on 3 sides only, leaving 1 side loose for steam to escape.
Bake at 350 degrees for 35 to 40 minutes removing foil then to test tenderness of chicken.
Allow to bake uncovered 5 minutes longer to crisp the coating. Leftovers refrigerate well up to 4 days.
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