### Prepare the chicken:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, then place a wire rack on top. Spray evenly with cooking oil, then set aside.

Pat the chicken dry with paper towels, then slice each breast horizontally. Using a rolling pin or mallet, pound the chicken breasts until they are even in thickness. They don’t need to be thin. Season both sides with salt and pepper.

### Set up your breading station and bake the chicken:

Bowl 1: Combine flour, salt, pepper, chili powder, smoked paprika, garlic powder, and onion powder.

Bowl 2: Combine the eggs and hot sauce.

Bowl 3: Combine the cornflakes and parmesan cheese.

Working one at a time, dredge each piece of chicken in the flour mixture, shaking off excess. Dip into the egg wash, letting any excess drip off, then press firmly into the cornflake mixture to fully coat. OPTIONAL: For even extra crunch, repeat the egg and cornflake steps once more. You will need at least 8 cups of cornflakes for this.

Place the coated chicken on the prepared wire rack. Lightly spray the tops of the chicken with oil, which helps the coating brown and crisp evenly.

Bake for 20–25 minutes, until the coating is slightly golden and the chicken is cooked through. OPTIONAL: For extra crisp edges, broil for 1–3 minutes at the end, watching closely to not let them burn.

### Make the hot honey sauce:

While the chicken bakes, warm the honey, hot sauce, red pepper flakes, chili powder, garlic powder, onion powder, and salt in a small saucepan over low heat. Simmer briefly, just until combined and infused.

### Serve:

Drizzle the hot honey over the crispy chicken. Sprinkle with fresh thyme leaves and a generous pinch of flaky sea salt. Serve immediately on its own or with your favorite side of choice such as sweet potato fries, coleslaw, pickles, mac and cheese, or even biscuits.