Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch strips
  • 1/2 cup (120ml) buttermilk (or milk mixed with 1 tablespoon lemon juice or white vinegar)
  • 1 teaspoon (5ml) hot sauce (e.g., Tabasco, optional)
  • 1 large egg
  • 1 cup (120g) panko breadcrumbs
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (30g) grated Parmesan cheese (optional)
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • 1 teaspoon (5ml) paprika
  • 1/2 teaspoon (2.5ml) dried thyme
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) olive oil, or cooking spray

Instructions:

  1. Whisk together buttermilk, egg and hot sauce in a bowl. Add chicken strips and marinate for at least 15 minutes.
  2. Preheat oven to 400°F (200°C). Lightly grease a baking sheet with olive oil or cooking spray.
  3. In a separate shallow dish, combine panko breadcrumbs, flour, Parmesan cheese (if using), garlic powder, onion powder, paprika, thyme, salt, and pepper. Mix well.
  4. Remove chicken strips from the buttermilk mixture, letting excess drip off. Dredge each strip in the breadcrumb mixture, pressing gently to adhere. Ensure each strip is fully coated.
  5. Place coated chicken strips on the prepared baking sheet in a single layer, ensuring they are not overcrowded.
  6. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. Flip the strips halfway through for even browning. Internal temperature should reach 165°F (74°C).
  7. Let the chicken strips rest for a few minutes before serving.