Heat oven to 425 degrees
F. Line a rimmed baking sheet with nonstick foil. Cut the chicken in
half crosswise, then cut the thickest half in half again horizontally
to create 3 pieces of even thickness.
In a medium bowl,
combine the buttermilk, cayenne, garlic powder, and 1/2 teaspoon salt.
Toss the chicken pieces in the buttermilk mixture, then coat with the
cornflakes, pressing gently to help them adhere.
Arrange the chicken on
the prepared baking sheet and bake, rotating the pan once, until the
chicken is cooked through, 10 to 12 minutes.
If desired, form
sandwiches with the biscuits, chicken, honey butter, lettuce, and hot
sauce. Serve the chicken biscuits with a ranch salad, if desired.