Set up three shallow dishes: one with flour, one with whisked eggs and a splash of milk, and the last with panko breadcrumbs, smoked paprika, garlic powder, salt, and pepper.

Dredge each chicken cutlet in flour, dip in the egg mixture, and press firmly into the seasoned panko breadcrumbs until well-coated.

Heat vegetable oil in a large skillet over medium heat until shimmering, approximately 350°F (175°C).

Carefully add coated chicken cutlets to the hot oil and fry for 3-4 minutes on each side until golden-brown and cooked through.

Prepare the hot honey sauce by combining honey, hot sauce, and apple cider vinegar in a small saucepan and heating over low heat until well-blended.

Transfer fried cutlets to a wire rack to drain excess oil and serve warm, drizzled with hot honey sauce or on the side.

Garnish with chopped parsley and serve with a side of coleslaw or a refreshing salad.