Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Pat the chicken dry with paper towels.

In one shallow dish, mix flour, salt, pepper, garlic powder, onion powder, and paprika.

In a second dish, beat the eggs.

In a third, spread the panko breadcrumbs.

Coat each chicken piece first in the flour mixture, then dip in the egg, and finally dredge in panko. Press gently to make sure the breadcrumbs adhere.

Place the breaded chicken on your prepared baking sheet. Lightly spray or drizzle with olive oil to help the coating crisp.

Bake for 25–30 minutes, flipping once halfway through. Chicken is done when it reaches an internal temperature of 165°F (74°C) and is golden and crunchy.

While the chicken bakes, combine honey, hot sauce, butter, and red pepper flakes in a small saucepan. Heat over medium, stirring until smooth and slightly thickened. Add apple cider vinegar or lemon juice if desired for a tangy twist.

Once the chicken is cooked, remove from the oven and immediately drizzle with the hot honey sauce. For more coverage, you can toss the chicken in the sauce before serving.

Top with fresh parsley, sesame seeds, or crushed peanuts for a pop of texture and color. Serve hot with your favorite sides.