Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional, for heat)
  • Cooking spray or olive oil, for drizzling

Instructions:

  1. In a mixing bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken strips and ensure they are well coated. Cover and refrigerate for at least 30 minutes.
  2. In a shallow dish, mix panko breadcrumbs, flour, oregano, and cayenne pepper. Preheat the oven to 425°F (220°C).
  3. Remove chicken from the marinade. Hold each strip above the bowl to allow excess liquid to drip off. Dredge each strip in the breadcrumb mixture, pressing gently to adhere.
  4. Place coated chicken strips on a baking sheet lined with parchment paper. Lightly spray or drizzle olive oil over the top for extra crispiness. Bake for 15-20 minutes, or until golden brown and cooked through.
  5. Allow to cool slightly before serving. Enjoy them hot with your favorite dipping sauce.