1. Preheat oven to 375Â°F. In a shallow dish, whisk together eggs and milk to blend. In a food processor, crush cereal to make 1 1/2 cups fine crumbs. Place crumbs in a paper bag along with salt, marjoram, and pepper.
2. Dip chicken pieces into milk, then shake a few pieces at a time in seasoned cornflake crumbs to coat completely. Arrange skin side up, in a single layer without touching, in a 10xl5-inch jelly roll pan or a 9xl3-inch baking dish. Drizzle melted butter over chicken.
3. Bake without turning until chicken is crispy brown outside and white throughout and juices run clear when pricked, 40 to 45 minutes.