Crush the cornflakes into fine crumbs using a food processor. Don’t have one? No problem! Toss the cornflakes in a ziplock bag and crush them with a rolling pin. Mix the crumbs with Parmesan cheese, smoked paprika, onion powder, and garlic powder in a bowl. The spices add layers of flavor to the crispy coating.

Whisk the eggs with hot sauce in another bowl. Dip each slice of chicken into the egg mixture, ensuring it’s fully coated. Then dredge the chicken through the cornflake mixture, pressing gently to help the crumbs stick. For an extra crispy coating, repeat the process, double-dipping into the egg and then the crumbs.

Arrange the coated chicken slices on a parchment-lined baking sheet. Drizzle the tops with olive oil for a golden, evenly baked crust. Bake at 425°F for 20-25 minutes, flipping halfway through to ensure an even crisp on all sides. The enticing aroma will fill your kitchen as it bakes to perfection!

While the chicken bakes, melt the butter in a small saucepan over medium heat. Stir in the hot sauce, seasoned salt, chipotle chili powder, and cayenne pepper. Once combined, remove it from the heat, then whisk in honey. The sauce should be silky, sweet, and spicy enough to tantalize your taste buds.

Once the chicken is baked, generously drizzle the honey buffalo sauce over each piece. For extra pizazz, garnish with sliced green onions. Serve immediately and enjoy the sweet, tangy, and crispy goodness!