Utilize a food processor, a rolling pin, or manual force to crush the cornflakes into small, uneven pieces.

Assemble the flour mixture, egg mixture, and breading mixture into three separate shallow bowls.

Halve each chicken breast lengthwise to create two thinner slices and tenderize the smooth side with a meat mallet to a thickness of half an inch. Optionally, cut the tenderized chicken into smaller strips or pieces.

Preheat the oven to 425° Fahrenheit.

Ensure the chicken is completely dry, then season both sides with salt and pepper.

Dredge each piece first in the flour mixture, ensuring a generous coat.

Dip next into the egg mixture, allowing excess to drip off to prevent a soggy breading.

Coat thoroughly in the crushed cornflake mixture, pressing the crumbs onto the chicken to adhere well. If necessary, repeat the dipping in the egg and then the cornflakes for areas that appear under-coated.

Arrange the breaded chicken on a lightly greased, light-colored baking sheet.

Lightly spray the breaded chicken with nonstick cooking spray.

Bake in the preheated oven for 15-16 minutes or until the coating is golden and crisp.

Concurrently, combine the ingredients for the hot honey sauce in a small saucepan over low heat. Once the butter has melted, bring the mixture to a boil, then reduce the heat and keep warm until ready to serve.

Once baked, remove the chicken from the oven and generously drizzle with the prepared hot honey sauce. Optionally, reserve additional sauce for dipping.