Slice the chicken breasts in half to create thinner cutlets.

Season both sides of the chicken cutlets with salt, pepper, garlic powder, and onion powder. Let sit for 10 minutes.

Whisk together the eggs, Franks Buffalo Hot Sauce, and cayenne pepper in a bowl.

Combine Italian breadcrumbs, grated Parmigiano Reggiano, and cayenne pepper in another bowl.

Dip each seasoned chicken cutlet into the egg mixture, then press it into the breadcrumb mixture.

Heat peanut oil in a frying pan over medium-high heat. Fry the cutlets for about 3 minutes on each side until golden brown.

Transfer cooked cutlets to a wire rack to drain excess oil.

In a small saucepan, combine honey and Franks Buffalo Hot Sauce over low heat, stirring until warmed through.

Drizzle the hot honey sauce over the fried chicken cutlets and garnish with fresh parsley. Serve immediately.