1. Lengthwise cut potato into 1/2- x 1/2-inch-wide strips. In medium bowl pour enough cold water over potato strips to cover. Let stand for 5 minutes. Drain. Pat potato dry with paper towels.
2. Place potato strips in resealable plastic bag. Add oil. Toss until coated. On one end of foil-lined baking sheet arrange potato strips in single layer. Bake at 450°F for 10 minutes.
3. Meanwhile, lengthwise cut chicken into 4 strips. Place buttermilk in shallow dish. In another shallow dish combine KELLOGG'S CORN FLAKE CRUMBS and fajita seasoning. Place flour on wax paper.
4. Roll chicken in flour, shaking off excess. Dip in buttermilk. Roll in corn flake mixture, gently pressing crumbs into chicken. Place in single layer on baking pan alongside potato strips. Bake at 450°F for 10 to 15 minutes more or until chicken is no longer pink and potatoes are browned. Sprinkle potatoes with salt.