If not already done, cut the chicken breasts into several pieces.

In a deeper bowl, prepare the yogurt marinade by thoroughly mixing all the listed ingredients.

Place the chicken pieces into the prepared marinade, ensuring each piece is well coated. Marinate for at least one hour, but ideally for four hours to make the chicken tender and juicy.

Preheat the oven to 350°F (180°C). Prepare a wide baking tray lined with parchment paper.

Crush the cornflakes using a food processor or blender, ensuring some pieces are fine and others are slightly larger for texture. If you don’t have a processor, put the cornflakes in a freezer bag, seal, and crush with a rolling pin.

Begin breading by taking a piece of chicken from the marinade (do not wipe off the marinade) and pressing it into the crushed cornflakes until fully coated.

Arrange the breaded chicken on the parchment paper and bake in the oven for 15 minutes. Then, turn each piece and bake for another 15 minutes.

After a total of 30 minutes, the chicken should be perfectly baked. Serve with your choice of sides and sauce. Enjoy!