Love the texture and flavor of this recipe! Never gets old!

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray or a drizzle of olive oil.

In a shallow dish, combine the panko crumbs, garlic powder, smoked paprika, salt, and black pepper.

In another shallow dish, place the flour.

In a third shallow dish, whisk together the eggs, hot honey, and Dijon mustard until well combined.

Dredge each chicken breast first in the flour, shaking off any excess, then dip into the egg mixture, and finally coat with the panko crumb mixture. Press the crumbs onto the chicken to adhere well.

Place the coated chicken breasts on the prepared baking sheet. Lightly spray the top of each chicken breast with cooking spray or drizzle with a bit of olive oil to help with browning.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden and crispy. The internal temperature should reach 165°F (74°C).

Remove from the oven and let the chicken rest for a few minutes before serving.

For a tangier flavor, add a tablespoon of apple cider vinegar to the egg mixture. You can also use chicken thighs if you prefer dark meat, adjusting the cooking time as needed. For a gluten-free option, substitute the flour and panko crumbs with gluten-free alternatives. Feel free to adjust the heat level by adding more hot honey or incorporating a pinch of cayenne pepper into the panko mixture.