Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and lightly spray it with nonstick cooking spray.

Crush the cornflakes in a food processor or place them in a zip bag and bash them with a rolling pin until you achieve coarse crumbs.

Set up three shallow bowls: In the first bowl, whisk together flour and 0.5 cup light brown sugar. In the second bowl, beat the eggs with 2 tablespoons of hot sauce. In the third bowl, mix the crushed cornflakes, paprika, and your seasoning mix.

Prepare your chicken: slice and tenderize each breast to an even thickness, then season both sides with salt and pepper.

Dredge each piece of chicken in the flour mixture, dip into the egg wash, and finally press into the cornflake mixture until well coated.

Arrange the coated chicken on the prepared baking sheet and give the tops a light spray of nonstick spray.

Bake for 15–16 minutes until the crust turns golden and the internal temperature reaches 165°F (74°C).

While the chicken bakes, make the hot honey sauce. Combine honey, 2 tablespoons of hot sauce, butter, 0.25 cup light brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder in a small saucepan over low heat. Stir until butter and sugar dissolve.

Drizzle the warm sauce over the baked chicken just before serving.