To make the marinade, place all of the marinade ingredients in a large bowl, and stir to mix well. Set aside.

Rinse the chicken under cold water, and pat dry with paper towels. Add the chicken pieces to the marinade mixture, and toss until all the pieces are well coated.

Place the chicken pieces and the marinade in a resealable bag, expelling as much air as possible. Seal the bag, and lay it in a flat container for at least 1 hour in the refrigerator, turning the bag occasionally to evenly distribute the liquid.

While the chicken is marinating, place the corn flakes in a large resealable plastic bag. Cover with a kitchen towel, and use a rolling pin to crush the flakes into fine crumbs.

Add the remaining coating ingredients to the corn flake crumbs, seal the bag, and shake to mix thoroughly. Pour the mixture into a pie pan or other shallow dish, and set aside.

Spray two large nonstick baking sheets with 2 coats of cooking spray. Remove the chicken pieces from the marinade, and roll each piece in the corn flake mixture, coating well. Arrange the pieces in a single layer on the baking sheets, and spray the tops lightly with the cooking spray.

Bake on the center rack of a preheated 400°F oven for 40 to 45 minutes, or until easily pierced with a fork and no longer pink when cut with a knife. During baking, turn each piece every 10 to 15 minutes to insure even browning. Serve hot.