The Best Oven-Fried Chicken

 Ingredients

• 2 lbs chicken breasts (about 3-4) cut in strips — I get about 3 out of one breast
• 1 cup buttermilk (optional)
• 6 tbsp melted butter
• ¾ cup flour
• ½ cup Panko breadcrumbs
• 1 tbsp seasoning salt I use Lawry’s
• ½ tsp pepper
• 2 tsp paprika

Instructions

• Cut chicken breasts into thick strips and soak in buttermilk.
• Preheat oven to 425°F. Place a large piece of parchment paper on the rimmed baking sheet (10×15) and brush butter over the parchment. It might seem like too much butter, but you need it to crisp up the coating!
• Combine flour, Panko, seasoning salt, paprika and pepper in a large zip-top bag. Add the chicken and shake to coat **
• Place your chicken on the prepared baking sheet, leaving a space between each strip. Bake 10 minutes, flip gently with a spatula, and bake another 10 minutes. (If the pan is dry when you flip the chicken, add a drizzle of oil to ensure the bottom crisps as well)
• Be sure to check to make sure your chicken is cooked (165°F), as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 4-5 minutes if needed.
• Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately. To keep warm until serving, place on a wire rack on a baking sheet in a 225°F oven.