Marinate the chicken: In a bowl, combine buttermilk, salt, garlic powder, and smoked paprika. Add the chicken and coat well. Cover and marinate for at least 30 minutes, or overnight for best flavor.

Prepare coating: In a shallow dish, mix crushed cornflakes (or panko) and parmesan cheese.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top (for extra crispiness).

Coat chicken: Remove each piece from the marinade, let excess drip off, then coat in the crumb mixture. Press to adhere.

Bake: Place coated chicken on the rack. Lightly spray with olive oil spray. Bake for 20–25 minutes, or until golden and crispy and internal temp hits 165°F.

Make hot honey: In a small saucepan, heat honey, red pepper flakes, and hot sauce over low heat for 2–3 minutes. Set aside.

Whip feta (optional): In a blender or food processor, combine feta, yogurt, olive oil, and lemon juice until smooth and creamy.

Serve: Drizzle hot honey over the crispy chicken. Add a scoop of whipped feta on the side or spread it on your plate as a bed for the chicken. Garnish with herbs or a squeeze of lemon if desired!