Instructions

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl beat 1 egg. Add the 2 pounds cubed boneless chicken breasts and toss until the chicken is evenly coated.
• In a separate bowl combine 1 1/4 cups finely crushed corn flakes (or Panko), 2 tablespoons flour, 1/2 teaspoon smoked paprika, and kosher salt and black pepper to taste.
• Dredge each piece of egg-coated chicken in the cornflake mixture, pressing the crumbs onto the chicken so they adhere. Place the coated pieces in a single layer on the prepared baking sheet, leaving a little space between pieces. Drizzle the tops lightly with extra virgin olive oil.
• Bake for 15–20 minutes, turning the pieces once halfway through baking, until the chicken is golden and cooked through.
• While the chicken is finishing, make the hot-honey sauce. In a small skillet over medium heat melt 6 tablespoons salted butter. Add 4–6 chopped garlic cloves and cook until the butter begins to brown and the garlic turns golden (watch closely to avoid burning). Remove the skillet from the heat.
• Off the heat, whisk in 3 tablespoons honey, 1–2 teaspoons cayenne pepper (use amount to taste), 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon chili flakes until smooth.
• As soon as the chicken comes out of the oven, pour or spoon the warm sauce over it and toss to coat while the sauce is still warm (it will thicken as it cools). Serve immediately.