Combine the chicken breast and marinade ingredients in a large bowl. Mix well, ensuring all ingredients are combined and that each piece of chicken is covered in marinade. Cover and refrigerate for 30 minutes.

Meanwhile, make the breading: Combine all breading ingredients in a large bowl. Set aside until ready to use.

Remove the chicken from the fridge. Prepare a baking paper lined sheet tray to hold the breaded schnitzel.

Use one hand to remove pieces of chicken from the marinade, letting any excess drip off, then place in the breading. Use your other (dry) hand to press into the bread crumbs and turn, pressing to adhere, then transfer to the prepared sheet tray. Repeat until all the chicken has been breaded.

To fry, heat one inch of neutral-flavored oil in a heavy, 12-inch skillet over medium high heat. Dip the end of a schnitzel in to check the oil temperature- it should sizzle immediately.

Fry three to four schnitzels at a time, around three minutes on each side, until deeply golden brown. Transfer to a paper towel lined plate to drain the excess oil. Repeat until all schnitzels have been fried.

To serve, drizzle with more hot honey, garnish with parsley and sprinkle with flaky salt. Eat immediately.