1. Preheat your oven to 425° F. Line a baking sheet with parchment paper, which will help with easy cleanup later and prevent your chicken from sticking.
2. In your food processor, combine the cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you achieve fine crumbs. If you don't have a food processor, you can place the cornflakes in a ziplock bag and crush them with a rolling pin or just by stepping on the bag.
3. Dump the crumb mixture into a shallow bowl. This will be your coating station, making it convenient to dredge the chicken later.
4. In a separate bowl, beat the eggs. Add in the hot sauce and the chicken, tossing well to ensure every piece is coated.
5. Now, take each piece of chicken and dredge it through the crumb mixture, ensuring it's fully covered. For an extra crispy layer, you can dip the chicken back through the eggs and then back into the crumbs.
6. Place the coated chicken on the prepared baking sheet. Drizzle lightly with olive oil, which helps the coating crisp up nicely in the oven.
7. Pop the baking sheet into the oven and bake for about 20 to 25 minutes. You want the chicken to be golden brown and crisp all around. Keep an eye on it to prevent burning.
8. While the chicken is baking, it’s time to prepare the sauce. In a saucepan set over medium heat, combine the hot sauce, butter, seasoned salt, and cayenne pepper. Stir until everything is melted and combined nicely.
9. Once melted, remove the sauce from heat and mix in the honey. This will give you that sweet and spicy buffalo sauce.
10. When the chicken is done baking, drizzle the buffalo sauce over the chicken. Top with sliced green onions and serve with blue cheese or ranch dressing. I love serving this over rice or with crispy French fries!
