With a heavy knife, cut bone-in breasts in half (if using) so all pieces are about the same size. Place chicken in a large glass bowl or a resealable bag. Add buttermilk, hot sauce and chives. Stir or shake to coat. Refrigerate for at least 1 hour or up to 12 hours.
Preheat oven to 400°F (200°C). Combine flour, corn flakes, salt, pepper, paprika and garlic powder in a food processor fitted with a metal blade; pulse until finely crumbled. Transfer to a large resealable bag. Remove chicken from marinade and shake off excess. Place chicken pieces, one by one, in flour mixture, coating evenly.
Heat all but 1 tsp (5 mL) oil in a large non-stick skillet set over medium-high heat. Add chicken pieces, skin side down, and cook for 4 to 5 min., or until golden. Transfer chicken to a greased, rimmed baking sheet and bake, skin side up, for 25 to 30 min., until golden. The thickest part of a thigh should register 165°F (74°C) on an instant-read thermometer. Blot chicken on paper towel before serving.