• 1 pound thin-sliced chicken breasts
• 1 cup all purpose flour
• 2 eggs
• 2 cups panko breadcrumbs
• 1 lemon, zested and sliced
• Momofuku Chili Crunch
• 1 tablespoon salted butter
• Momofuku Hot Honey Chili Crunch
• Kosher salt

Heat oven to 450°F.

(Optional: if you have a sheet pan with a wire rack, coat the wire rack in cooking spray or neutral oil and place on the sheet pan. Otherwise place a piece of parchment paper on a sheet pan.)

Prepare three bowls for dredging. In the first bowl, add 1 cup of flour. In the second bowl, add 2 eggs and whisk until smooth. In the third bowl, add 2 cups of panko breadcrumbs, 1 teaspoon of lemon zest, 3 tablespoons of Momofuku Chili Crunch, and 2 teaspoons of Kosher salt. Massage the breadcrumbs with your hands so the Chili Crunch evenly coats all the breadcrumbs. (This will help them crisp up in the oven.)

Bread the chicken by first dunking in the flour, then the egg, and finally in the breadcrumbs. Be sure to thoroughly coat the chicken at each step, so each chicken breast is completely coated in breadcrumbs.

Place the breaded chicken breasts on the prepared sheet pan (or on your wire rack) and bake for 13–15 minutes until the chicken is cooked through and the breading is starting to brown.

Warm 1 tablespoon of butter in a small saucepan. For each piece of chicken you cook, add 1 tablespoon of Momofuku Hot Honey to the butter and warm over low heat until smooth. When chicken is baked, remove the sheet pan from the oven and drizzle with warmed hot honey. Cut lemon into wedges and serve with chicken.