Crispy Chicken with Hot Honey

Preheat the oven to 220°C and line a baking tray with baking paper.

Place the cornflakes, Parmesan, half of the garlic powder, half of the onion powder, and 0.5 teaspoon salt in a food processor. Pulse until the mixture resembles coarse crumbs, then transfer it to a deep plate.

Beat the 2 eggs in a separate deep plate.

Dip each mini chicken fillet first into the beaten eggs and then coat it in the cornflake crumbs. Repeat the egg-and-crumb coating once more, then place the double-coated fillet on the prepared baking tray.

Drizzle the breaded chicken with olive oil and bake in the preheated oven for 20 minutes.

Shortly before the chicken finishes baking, warm the 50 g honey in a small saucepan. Stir in the 1 pinch cayenne pepper, 1 pinch ground chili, the remaining garlic powder and onion powder, the juice of half a lemon, and a pinch of salt.

Drizzle the baked chicken fillets with the hot honey and serve immediately with a side dish of your choice or a bowl of salad.