Marinate the Chicken:

In a large bowl or zip-top bag, combine chicken, buttermilk, salt, garlic powder, paprika, and black pepper.

Mix well and refrigerate for at least 30 minutes, or up to overnight for max flavor and tenderness.

Bread the Chicken:

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.

In a shallow bowl, combine breadcrumbs and Parmesan cheese (if using).

Remove chicken from marinade, letting excess drip off, and coat in breadcrumb mixture.

Place on baking sheet and spray generously with cooking spray or brush lightly with oil.

Bake:

Bake for 20–25 minutes, flipping halfway through, until golden brown and internal temp reaches 165°F (75°C).

Make the Hot Honey:

While the chicken bakes, combine honey, hot sauce, butter, red pepper flakes, and vinegar in a small saucepan.

Warm over medium heat, stirring until butter melts and everything blends. Don’t boil—just warm through.

Finish & Serve:

Once the chicken is out of the oven, drizzle hot honey over the top or toss the pieces in a bowl with the glaze.

Serve warm with extra hot honey on the side for dipping.