Start by preheating your oven to 400°F (200°C). Cut the chicken into bite-sized pieces. This helps ensure an even cook and allows you to get well-coated crispy bites.

In one bowl, whisk the eggs and hot sauce together. This mix helps the cornflakes adhere to the chicken. In another bowl, combine crushed cornflakes, smoked paprika, Parmesan, garlic granules, and granulated onion. This mixture creates the crunchy coating.

Dip each piece of chicken into the egg mixture, letting the excess drip off. Then, toss it in the cornflake mixture until well-coated. Let it sit for a minute to help the coating stick.

Arrange the coated chicken pieces on a baking sheet lined with parchment paper. Lightly mist or drizzle extra virgin olive oil over the top. Bake for 25-30 minutes or until the chicken is cooked through and the coating is golden brown.

While the chicken is baking, melt the butter in a saucepan over medium heat. Stir in the buffalo sauce, honey, Dijon mustard, apple cider vinegar, and seasoning salt. Mix until well combined and heated through.

Once the chicken is out of the oven, toss the crispy pieces in the glaze until well coated. Serve with ranch or blue cheese dip, and sprinkle with sliced scallions for a pop of freshness.