A crispy and flavorful baked chicken recipe with a spicy-sweet hot honey glaze that adds the perfect balance of heat and sweetness.

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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper.
In another shallow bowl, place the flour, and in a third bowl, beat the eggs.
Dip each chicken breast first into the flour, then the egg, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
Place the breaded chicken breasts on the prepared baking sheet and drizzle with melted butter.
Bake the chicken in the preheated oven for 20-25 minutes, or until golden brown and cooked through (internal temperature of 165°F or 75°C).
While the chicken bakes, prepare the hot honey glaze by mixing the hot honey with melted butter in a small saucepan over low heat until combined and warmed through.
Once the chicken is done, drizzle the hot honey glaze over the top of each piece.
Garnish with chopped parsley and serve immediately.

For extra crunch, you can double-coat the chicken by dipping it in the egg and breadcrumbs twice.
If you prefer a milder sauce, reduce the amount of hot honey or add a little extra butter to balance the heat.
For an extra kick, you can sprinkle red pepper flakes on top of the chicken after glazing.
Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven for best results.