Baked Hot Honey Chicken

6 cup honey almond oats or cornflakes
1/2 cup Parmesan cheese, grated
2 tsp. smoked paprika
1 tsp. onion powder
1 tsp. garlic powder
2 eggs, beaten
1 Tbsp. milk
2 Tbsp. hot sauce
2 lb. chicken thighs, boneless
olive oil, for drizzling

Hot Honey

3/4 cup honey
3 Tbsp. hot sauce
1 tsp. cayenne pepper
1 tsp. chipotle chili powder
1 tsp. garlic powder
1 tsp. onion powder
sea salt
fresh thyme, cilantro, or parsley, for serving

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

In a food processor, combine the honey oats or cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Dump the crumbs into a shallow bowl.

Beat the eggs in a bowl, add the milk and hot sauce stirring well.

Dip chicken pieces one at a time into egg mixture then dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 25-30 minutes, until crisp all around and chicken has reached an internal temperature of 165 degrees.

Just before the chicken is done cooking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.

Drizzle the warm sauce over the chicken. Top with herbs.