Preheat the oven to 425℉. Line a baking sheet with parchment paper.
In a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Alternatively, you can crush the crumbs in a ziplock bag by stepping on them. Dump the crumbs into a shallow bowl.
6 cups cornflakes, ¼ cup grated parmesan cheese, 1 tsp smoked paprika, ½ tsp onion powder, ½ tsp garlic powder
Beat the eggs in a bowl, add the hot sauce and chicken, and toss well to coat.
2 lrg eggs, 2 tbsp hot sauce, 2 lbs chicken breast tenderloins
Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. For a thicker coating, dip the chicken back through the eggs, then through the crumbs a 2nd time. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 25 minutes, until crisp all around.
extra virgin olive oil
Just before the chicken is done cooking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.
½ cup honey, 2 tbsp hot sauce, ½ tsp cayenne pepper, ¾ tsp chipotle chili powder, ½ tsp garlic powder, ½ tsp onion powder, sea salt
Drizzle the warm sauce over the chicken. Top with herbs. If the sauce thickens, warm for 5 seconds in the microwave. Enjoy!
fresh thyme, cilantro, or parsley