Make the marinade.

In a large ziplock bag, pour in the buttermilk, pickle juice, hot sauce, and Cajun seasoning.  Seal the top and shake to combine.

Add the chicken pieces, close the top, and knead the marinade into the meat.

Place in the refrigerator for 6 hours or overnight.  The longer the better.

Make the chicken.

Preheat the oven to 450 degrees.  Line a baking sheet with foil.  Set aside.

Pour the chicken and marinade into a colander placed in the sink.

In a shallow bowl, stir together the cornflakes, flour, salt, and cayenne pepper.

Dredge the chicken pieces in the cornflake mixture, pressing firmly to adhere the crumbs to the chicken.

Move the coated chicken to the baking pan.  Repeat with the remaining chicken.

With a pastry brush, lightly brush each chicken piece with olive oil.

Bake for 15 minutes.  Turn the chicken over and continue cooking for another 10 minutes.

Meanwhile, as the chicken bakes, make the glaze.

In a saucepan over medium heat, melt the butter and olive oil together.

Continue to cook until the butter and oil begin to foam.

In a small bowl, whisk together the cayenne pepper, brown sugar, smoked paprika, garlic powder, chili powder, onion powder, and Cajun seasoning.

Slowly add the spice mixture to the butter and olive oil, whisking constantly until smooth.  Remove from the heat.

When the chicken is done, use a basting brush to slather the glaze on both sides of the chicken.

Serve with pickles and white bread.