Step 1

Use a food processor, a rolling pin, or your hands to crush the cornflakes. (I just use my hands!)

Step 2

Combine the flour mixture, egg mixture, and breading mixture in 3 separate shallow bowls.

Step 3

Slice the chicken in half lengthwise to create two thinner slices. Use a meat mallet to tenderize the smooth side of the chicken until it's 1/2-inch thick. Cut into smaller strips/pieces if desired.

Step 4

Preheat oven to 425° F.

Step 5

Pat the chicken completely dry and season each side with salt and pepper.

Step 6

Coat generously in the flour mixture, then transfer to egg mixture. Use your fingers to slide excess egg mixture off the chicken so that it doesn’t bleed through the breading.

Step 7

Transfer to the breading mixture and coat very well on all sides. If some areas need extra breading, give it a quick dip back into the eggs, then back to the breading.

Step 8

Transfer to a lightly greased, light-colored baking sheet. (Pro Tip: Place oven-safe cooling racks over the baking sheet for extra crispy results.)

Step 9

Spray the chicken with nonstick cooking spray.

Step 10

Bake for 15-16 minutes.

Step 11

While the chicken bakes, combine the hot honey sauce ingredients in a small saucepan over low heat. Once the butter is melted, bring the sauce to a boil, then reduce heat to low until ready to serve.

Step 12

Remove the chicken from the oven and drizzle with hot honey sauce. Some sauce may be reserved on the side for dipping as well. Serve!