Slice the chicken breasts in half lengthwise to create thinner pieces. Place a piece of plastic wrap or parchment paper over the chicken, and using a meat mallet, pound them to about 1/2 inch thick. Season both sides generously with salt, pepper, garlic powder, and onion powder.

Whisk the eggs, hot sauce, and cayenne pepper in a shallow bowl. Combine breadcrumbs, grated Parmesan, and cayenne in a separate bowl. Dip each seasoned chicken cutlet into the egg mixture, letting the excess drip off, then coat it in the breadcrumb mixture. Press firmly to ensure the breadcrumbs stick.

Heat peanut oil (or any high-smoke point oil) in a large frying pan over medium-high heat. Once the oil is hot (test it by dipping the end of a spoon to see if bubbles form), add the breaded cutlets. Fry each cutlet for about 3 minutes per side, or until golden and crispy. Place them on a wire rack to drain any excess oil without losing their crunch.

While the chicken rests, prepare the glaze. Combine honey, hot sauce, and lemon juice in a small saucepan. Heat on medium-low until smooth and slightly thickened. Stir occasionally to prevent sticking, then taste and adjust heat or sweetness to your liking.

Brush or drizzle the hot honey glaze generously over each fried chicken cutlet. Garnish with fresh parsley if desired. Serve immediately for the best flavor and texture.