Preheat oven to 400*

Line a baking sheet with parchment paper

Pat or roll out dough to ¾ to 1 inch thickness. Cut with a biscuit cutter (You can even use a drinking glass).

Place on Sheet pan, brush with melted butter/honey and bake for 10 to 15 minutes til GBAD. Brush with more butter/honey when they come out of the oven.

Cut each breast into 2 or 3 pieces, depending on the size of the breasts. Chicken breasts are so HUGE now!

In a small bowl mix mayo, Hot sauce and 1 tsp garlic powder. This is also a terrific sauce in addition to the hot honey!

Combine Panko and garlic powder on a plate for coating chicken.

Combine butter, honey and tabasco for sauce for chicken.

There are a couple of keys to panko frying. I haven’t had huge success with deep frying. The panko doesn’t stick to the protein. I had much better success with shallow pan frying. I used half an inch of vegetable oil. Keep the oil at 375* or the outside will burn before the inside is fully cooked. Finally, resist the temptation to move the chicken after you put it in the pan! Watch that your oil isnt to hot, but let the coating adhere to the chicken. Don't move it for 3 or 4 minutes. I mean at all! This gives you a nice solid crust. Turn with tongs and do the same on the other side. Check the internal temp. It should be 165*. Let chicken rest for a few minutes on paper towels to absorb any grease.