Place buttermilk and chicken in a zip-top plastic bag; be sure each thigh is coated. Refrigerate for at least 30 minutes (all day is preferable).
Preheat oven to 350F. Line a baking sheet with aluminum foil.
Combine corn flakes with Italian seasoning, salt, and cayenne in a food processor. Pulse until coarsely ground. Transfer crumbs to a shallow dish and mix with panko. Drain buttermilk from each piece of chicken and coat both sides with seasoned crumbs. Bake 30 minutes or until juicy and cooked through.
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