1Heat oven to 400º. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Remove fat from chicken. Cut chicken into 2-inch pieces.
2Place cereal, flour, salt, paprika and pepper in blender. Cover and blend on medium speed until cereal is reduced to crumbs; pour into bowl.
3Place chicken and buttermilk in heavy-duty resealable plastic food-storage bag. Seal bag and let stand 5 minutes, turning once. Dip chicken into cereal mixture to coat. Place in pan. Spray chicken with cooking spray.
4Bake uncovered about 30 minutes or until crisp and chicken is no longer pink in center. Serve with barbecue sauce and sweet-and-sour sauce.