Ingredients:
• 3-4 chicken breasts (about 1 lb), cut into strips
• 4-5 tbsp melted butter
• 3/4 cup flour
• 1/2 tsp salt
• 1 tbsp seasoning salt (e.g., Lawry’s)
• 1/2 tsp pepper
• 2 tsp paprika
Instructions:
1. Preheat your oven to 425°F (218°C). Place a large piece of parchment paper on a rimmed baking sheet (10x15x1 inches) and brush it with melted butter.
2. If using fresh chicken breasts, soak them in milk or buttermilk for 15-30 minutes before coating. This helps the coating stick better. If using frozen, thawed chicken, skip this step as they are already moist.
3. Combine flour, Panko breadcrumbs, salt, seasoning salt, pepper, and paprika in a large paper or ziploc bag.
4. Add the chicken strips to the bag and shake well to coat evenly.
5. Optional: For extra crispiness, double coat the chicken. Dip the coated chicken in a bit of buttermilk, then coat again in the flour mixture. Note: You’ll need extra coating mixture for this step.
6. Place the coated chicken strips on the prepared baking sheet, ensuring space between each strip.
7. Bake for 10 minutes, then gently flip each strip using tongs, and bake for another 10 minutes.
8. Check the chicken’s internal temperature to ensure it’s cooked to 165°F (74°C). The thickness of the chicken may affect baking time. If necessary, bake for an additional 4-5 minutes.
9. Once cooked, remove the chicken to a plate lined with paper towels to absorb excess grease.
10. To keep the chicken warm until serving, place it on a wire rack on a baking sheet in a 225°F (107°C) oven.