Preheat the oven to 390°F (200°C) and position a rack in the center.
Pat the chicken halves dry and season both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place 1 cup corn flakes in a bowl or a sealed bag and crush lightly until coarse but not powdered.
In a large bowl, combine the crushed corn flakes, 2 cups panko, 1/2 cup grated Parmesan, 1/2 tablespoon garlic powder, 1 tablespoon parsley flakes, 1 teaspoon turmeric, 1/2 tablespoon paprika, and 1 tablespoon ground mustard; mix until uniform.
Set up a dredging station with 1 1/2 cups flour in one shallow bowl, the 3 lightly beaten eggs in a second bowl, and the crumb mixture in a third.
Working one piece at a time, dredge each chicken half in flour, shaking off excess, then dip into the beaten eggs, and press into the crumb mixture so the coating adheres on both sides.
Place a cooling rack on a baking sheet and arrange the coated chicken on the rack so air can circulate for even crisping.
Bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden and crisp.
Remove from the oven and let the chicken rest a few minutes before serving.
