Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. This ensures the chicken cooks evenly and doesn’t stick.

Pat the chicken pieces dry with a paper towel. Set up three shallow bowls: 1. One for the flour mixed with salt, pepper, garlic powder, onion powder, and smoked paprika. 2. One for beaten eggs. 3. One for panko breadcrumbs.

Dip each chicken piece into the flour mixture, coat it in the eggs, and finally, press it into the breadcrumbs. Make sure the breadcrumbs stick well.

Place the breaded chicken onto your prepared baking sheet. Lightly spray or drizzle with olive oil to achieve that crunchy outer layer. Bake for 25–30 minutes, flipping halfway through. Cook until the chicken reaches an internal temperature of 165°F (74°C) and looks beautifully golden.

While the chicken bakes, make the glaze. Heat honey, hot sauce, and butter in a small saucepan over medium heat. Stir until the butter melts and the sauce blends. Add red pepper flakes for heat, or a splash of vinegar or lemon juice for tanginess.

Pull the cooked chicken out of the oven. Drizzle the hot honey sauce generously over the top or toss the chicken in it for an extra coating. The glaze infuses every bite with sticky, flavorful goodness.

Plate the chicken and sprinkle with fresh parsley, sesame seeds, or crushed peanuts for an added crunch and pop of color.