Cooking Instructions:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. If using chicken thighs, consider pounding them thin for even cooking.

In a bowl, mix together eggs and buttermilk. In another shallow dish, combine cornflakes or Panko breadcrumbs with smoked paprika, garlic powder, onion powder, and cayenne pepper.

Dip each piece of chicken into the egg mixture, allowing any excess to drip off, then coat it thoroughly in the cornflake or breadcrumb mixture. For a thicker coating, repeat the egg dip and breadcrumb step.

Arrange the coated chicken pieces on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and golden brown.

While the chicken is baking, prepare the hot honey sauce by combining honey, hot sauce, red pepper flakes, and butter in a small saucepan over low heat. Stir until the butter has melted and the mixture is well combined.

Once the chicken is done, remove it from the oven and drizzle the hot honey sauce generously over the top. Serve immediately, garnished with fresh herbs if desired.

When cooking Hot Honey Chicken, it's important to adjust the spice level according to your preference by varying the amount of hot sauce and red pepper flakes. The hot honey sauce can be prepared in advance and stored in the fridge for weeks, making this dish even easier to prepare on busy days.

For the crispiest results, confirm that the chicken is well-coated and avoid overcrowding the baking sheet, which can cause steaming instead of crisping. Enjoy your delicious creation!