6 cups cornflakes (use gluten free, if needed)

1/4 cup grated parmesan cheese

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 large eggs, beaten

2 tablespoons hot sauce

2 pounds chicken breast tenderloins

Extra virgin olive oil, for drizzling

For the Hot Honey Sauce:

1/2 cup honey

2–3 tablespoons hot sauce

1–3 teaspoons cayenne pepper

3/4 teaspoon chipotle chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Sea salt

Fresh thyme, cilantro, or parsley, for serving

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Preheat the oven to 425° F and line a baking sheet with parchment paper.
In a food processor, combine the cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until the mixture resembles fine crumbs. Alternatively, crush the cornflakes in a ziplock bag by stepping on them. Transfer the crumbs into a shallow bowl.
In a separate bowl, beat the eggs. Add the hot sauce and mix well.
Toss the chicken tenderloins in the egg mixture, ensuring each piece is coated.
Dredge the chicken through the cornflake mixture, ensuring the coating is thick and even. For an extra crispy coating, dip the chicken back into the egg mixture and then into the cornflake crumbs for a second time.
Place the coated chicken pieces on the prepared baking sheet and drizzle with olive oil.
Bake the chicken for 20-25 minutes, or until golden brown and crispy on all sides.
While the chicken is baking, make the hot honey sauce. In a small saucepan, combine the honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and a pinch of salt. Heat over medium-low heat, stirring occasionally until the sauce is warmed through.
When the chicken is finished baking, drizzle the hot honey sauce over the chicken. Garnish with fresh thyme, cilantro, or parsley. If the sauce thickens, reheat it in the microwave for a few seconds to loosen it up.
Serve and enjoy!

For a gluten-free version, use gluten-free cornflakes.
Adjust the cayenne pepper or hot sauce for more or less heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven to maintain the crispy texture or microwave for a softer result.
For a vegan version, substitute the chicken with crispy tofu and use an egg replacement for the coating.
To make the cornflake coating extra crunchy, dip the chicken in the egg mixture and cornflake crumbs twice.
Can be prepared ahead of time and baked fresh for the best crispy texture.
Freezer-friendly for up to 3 months.