Preheat the oven to 400°F and line a large baking sheet with parchment paper. Top the baking sheet with a wire rack sprayed with cooking spray.

Pound chicken to an even thickness. Pat dry with paper towels and season on all sides with salt and pepper.

To a shallow dish, whisk together flour, garlic powder, and cayenne pepper.

To a second shallow dish whisk together egg, hot sauce, and mustard.

To a third shallow dish, add finely chopped pecans and bread crumbs.

Working one at a time, dredge the chicken breast in the flour mixture making sure to evenly coat all sides, shaking off the excess. Then, dip the chicken in the egg mixture, followed by the pecans and breadcrumbs mixture, pressing evenly into all sides.

Place the chicken on the wire rack and repeat with the remaining chicken.

Bake 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F. (Cooking times may vary depending on the size of the chicken breasts.)

In a small bowl combine Dijon mustard, mayonnaise, honey, and cayenne pepper. Whisk together until smooth. Serve with the cooked chicken.