Preheat the oven to 425°F. Place a wire rack over a baking sheet and spray it well with cooking spray.
Slice chicken breasts into thinner cutlets if needed. Pat the chicken dry with paper towels.
In a bowl, whisk together buttermilk, egg, and hot sauce. Add the chicken and coat well. Let it sit for 20 minutes.
Add panko breadcrumbs and crushed cornflakes to a dry skillet. Toast over medium heat for 3 to 5 minutes, stirring often, until lightly golden.
Transfer the toasted crumbs to a shallow bowl. Mix in paprika, garlic powder, onion powder, salt, black pepper, and olive oil.
Add flour to a separate shallow bowl.
Remove one piece of chicken from the buttermilk mixture and let the excess drip off.
Coat the chicken lightly in flour, dip it back into the buttermilk mixture, then press it firmly into the breadcrumb mixture.
Place the coated chicken on the prepared wire rack. Repeat with the remaining chicken.
Bake for 18 to 24 minutes, or until the chicken is golden, crisp, and reaches 165°F inside.
While the chicken bakes, add honey, hot sauce, butter, red pepper flakes, apple cider vinegar, and salt to a small saucepan.
Warm over low heat for 2 to 3 minutes, stirring until smooth. Do not boil.
Let the chicken rest for 3 to 5 minutes after baking.
hot honey over the chicken right before serving.
