Instructions

• Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
• Beat 1 egg in a large bowl. Add 2 pounds boneless chicken breasts cut into cubes and toss until the chicken is evenly coated.
• In a separate bowl combine 1 1/4 cups finely crushed corn flakes (or Panko), 2 tablespoons flour, 1/2 teaspoon smoked paprika, and kosher salt and black pepper to taste. (To crush corn flakes, place them in a resealable bag and crush with a rolling pin or pulse briefly in a food processor.)
• Dredge the egg-coated chicken pieces through the crumb mixture, pressing the crumbs onto the chicken so they adhere. Arrange the coated pieces in a single layer on the prepared baking sheet. Drizzle extra virgin olive oil over the chicken.
• Bake for 15–20 minutes, turning the pieces once halfway through, until the coating is golden and the chicken registers 165°F (74°C) on an instant-read thermometer.
• While the chicken is finishing, make the sauce: in a small skillet over medium heat melt 6 tablespoons salted butter. Add 4–6 cloves chopped garlic and cook, stirring, until the butter begins to brown and the garlic turns golden (watch carefully to avoid burning). Remove the skillet from the heat.
• Immediately whisk into the butter and garlic: 3 tablespoons honey, 1–2 teaspoons cayenne pepper (start with 1 teaspoon and adjust to taste), 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon chili flakes (adjust to taste) until smooth.
• Place the hot baked chicken in a large bowl (or leave on the baking sheet) and pour the warm sauce over it. Toss quickly and thoroughly to coat the chicken while the sauce is still warm—the sauce will thicken as it cools.
• Serve immediately.