Place chicken in a large bowl. Pour in buttermilk. Make sure chicken pieces are fully immersed in buttermilk. Cover and refrigerate for 1 hour (or 6 hours if possible)

Preheat oven to 220 C / 425 F. Line two baking trays with baking paper. Set aside.

Place crushed cornflakes, paprika, oregano and garlic powder in a large shallow dish. Season with salt and pepper.

Remove chicken from buttermilk and dredge each
piece in cornflake crumbs.

Arrange crumbed chicken on the baking trays in a single layer. Spray lightly with cooking spray.

Transfer to preheated oven and bake for 15 – 20 minutes or until the chicken pieces are cooked through.

To make hot honey, place honey and dried chilies in a saucepan over low heat. Simmer, stirring occasionally, for about 30 minutes to 1 hour allowing the chilies infuse into honey. Remove from heat. Strain and discard the chilies. Set aside.

Drizzle crispy chicken with hot honey just before serving. Pair with your favorite side for lunch or dinner.