Crush the cornflakes using a food processor, rolling pin, or your hands (I prefer using my hands).

Set up three shallow bowls: one with the flour mixture, one with the egg mixture, and one with the breading mixture.

Slice the chicken breasts in half lengthwise to make thinner pieces. Tenderize the smooth side with a meat mallet until they are about 1/2-inch thick. Cut into smaller strips if desired.

Preheat the oven to 425° F.

Pat the chicken dry and season both sides with salt and pepper.

Dredge the chicken in the flour mixture, ensuring it is well-coated.

Dip the chicken in the egg mixture, letting any excess drip off to avoid soggy breading.

Coat the chicken thoroughly in the breading mixture. If needed, dip back in the egg mixture and then re-coat with the breading.

Place the breaded chicken on a lightly greased, light-colored baking sheet. For extra crispiness, you can place oven-safe cooling racks over the baking sheet.

Spray the chicken with nonstick cooking spray.

Bake the chicken for 15-16 minutes.

While the chicken is baking, prepare the hot honey sauce. Combine all sauce ingredients in a small saucepan over low heat. Once the butter melts, bring the mixture to a boil, then reduce the heat and keep it warm until serving.

Remove the chicken from the oven and drizzle with the hot honey sauce. Serve with extra sauce on the side for dipping. Enjoy!