Scale

For the Chicken:

1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)

1 cup buttermilk (or regular milk with 1 tbsp lemon juice)

1 tsp salt

½ tsp black pepper

For the Breading:

1 cup panko breadcrumbs

½ cup all-purpose flour

½ cup grated Parmesan cheese (optional)

1 tsp paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp salt

½ tsp black pepper

2 tbsp olive oil (for extra crispiness)

Marinate the Chicken:

In a bowl, combine chicken pieces, buttermilk, salt, and black pepper.

Cover and marinate for at least 30 minutes (or overnight for best flavor).

Prepare the Breading:

3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

4. In a separate bowl, mix panko breadcrumbs, flour, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper.

Coat and Bake:

5. Remove chicken from the marinade and dredge each piece in the breadcrumb mixture, pressing lightly to coat well.

6. Arrange coated chicken pieces on the prepared baking sheet.

7. Drizzle or spray lightly with olive oil for extra crispiness.

8. Bake for 18-20 minutes, flipping halfway through, until golden brown and cooked through (internal temp: 165°F/75°C).

Serve:

9. Enjoy hot with dipping sauces like honey mustard, ranch, or BBQ sauce.