Drizzle the oil over the cornflakes and stir together until the oil is absorbed.
3 tbsp neutral oil
Dredge the chicken breast pieces through the flour mixture, then the eggs, then the cornflake mixture. Ensure the chicken breasts are completely coated with the flour, eggs and cornflakes.
Place the chicken breasts on the prepared baking sheet in a single layer.
Place in the oven and cook for 20-25 minutes, until the chicken is cooked through and golden.
While the chicken is in the oven, make the sauce.
Place all of the sauce ingredients in a small saucepan, and heat over a medium heat, stirring occasionally, until the butter melts. Turn off the heat.
When the chicken is ready, remove it from the oven and divide between plates. Drizzle with a little of the hot honey sauce, and serve with the remaining hot honey sauce. I like to finish with a sprinkle of Maldon salt and serve with some pickles too.
Maldon salt flakes, pickled gherkins
Video
Notes
Leftovers/Make-AheadChicken:You can make crispy chicken and bake it ahead of time, then cool, cover and refrigerate for up to 2 days (or save leftovers in this way). I don't recommend refrigerating the chicken uncooked (the cornflakes will go mushy).Reheat the chicken uncovered, in a single layer, on a baking tray, in the oven at 180C/350F (fan) for 15-20 minutes, until piping hot throughout.Alternatively, reheat in the air fryer at 180C/350F for 10-12 minutes, unti piping hot throughout. If air frying, check a couple of times during cooking, to ensure the coating doesn't burn.Sauce:Cool, cover and refrigerate the sauce for up to a week. Reheat in a pan, stirring often until hot.FreezingChicken:Make the crispy chicken and bake it, then cool, cover and freeze in a single layer.Defrost overnight in the refrigerator.Reheat the chicken uncovered, in a single layer, on a baking tray, in the oven at 180C/350F (fan) for 15-20 minutes, until piping hot throughout.Alternatively, reheat in the air fryer at 180C/350F for 10-12 minutes, until piping hot throughout. If air frying, check a couple of times during cooking, to ensure the coating doesn't burn.Sauce:I don't recommend freezing this sauce.Cooking the chicken in the Air fryerFirst ensure your air fryer is large enough for 8 chicken steaks. The chicken can overlap a bit, but you don't want to stack them in a big pile. My air fryer is fairly small, so I have to do this in 2 batches to cook the 8 chicken steaks. So it actually takes less time overall to cook in the oven.Cook at 180C/350F for 13-16 minutes, until the chicken is piping hot throughout and no longer pink in the middle. Check a couple of times during cooking, to ensure the coating doesn't burn. You may need to turn to ensure even cooking.Nutritional information is approximate, per serving, based on this recipe serving four people (two chicken steaks each) and INCLUDES the hot honey sauce.