Prepare three shallow bowls: one with flour, one with whisked eggs and a splash of milk, and one with panko breadcrumbs mixed with smoked paprika, garlic powder, salt, and pepper.

Dredge each chicken cutlet in flour, then dip in the egg wash, and finally coat with the seasoned panko mixture.

Heat vegetable oil in a skillet over medium heat until shimmering.

Fry the cutlets in batches for 3-4 minutes on each side until golden brown and cooked through.

In a saucepan, combine honey, hot sauce, and apple cider vinegar over low heat, stirring until well blended.

Transfer cooked cutlets to paper towels to drain excess oil, drizzle with hot honey sauce, or serve it on the side.