Cornflake-Crusted Chicken with Purple Slaw

Preheat oven to 400°F. Slice chicken breasts horizontally, cutting to, but not through, other side. Open chicken like a book. Transfer to a large bowl.

Place a wire rack on a rimmed baking sheet; coat with cooking spray. Whisk buttermilk and mayonnaise in a large bowl. Pour ¾ cup buttermilk mixture over chicken and turn chicken until evenly coated. Place cornflakes in a large, shallow dish. Working with 1 breast at a time, remove from buttermilk mixture. Let excess drip off and transfer to cornflakes in dish. Coat chicken with cornflakes, pressing to adhere. Transfer coated chicken to wire rack; top chicken with cooking spray.

Bake chicken until golden and a thermometer inserted in thickest portion registers 165°F, 35 to 40 minutes. Sprinkle with ¼ teaspoon salt.

Meanwhile, stir cabbage, pickles and pickle juice, dill, lemon juice, and remaining ½ teaspoon salt into remaining buttermilk mixture. Chill until ready to serve. Serve slaw alongside chicken.