Slice chicken breasts horizontally into four even cutlets. Place between parchment sheets and gently pound to an even 1/2-inch thickness.

Submerge cutlets in buttermilk, salt, pepper, garlic powder, and paprika in a glass bowl. Marinate for 20 minutes (or overnight in the fridge).

In a shallow dish, combine all-purpose flour, panko breadcrumbs, onion powder, garlic powder, smoked paprika, cayenne, and salt.

Dredge each cutlet directly from the buttermilk into the panko mixture, pressing firmly so the crunchy crumb adheres completely.

Heat 1/4 inch of oil in a heavy cast iron skillet over medium-high heat (350°F / 175°C). Pan-fry cutlets for 3 to 4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack to stay crispy.

In a small saucepan over medium-low heat, melt butter with honey, crushed red pepper flakes, and apple cider vinegar until gently bubbling (about 2 minutes). Remove from heat.

Generously brush or drizzle the warm hot honey butter over the crispy cutlets immediately before serving. Finish with flaky sea salt and fresh parsley.