Preheat your oven to 425°F (218°C). Prepare a large piece of parchment paper on a rimmed baking sheet (10x15x1 inches) and brush it with melted butter.
Step 2: Prepare the Chicken
Soak the Chicken: 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.
Step 3: Mix the Coating
Combine Dry Ingredients: In a large paper or ziploc bag, combine flour, Panko breadcrumbs, salt, seasoning salt, pepper, and paprika.
Step 4: Coat the Chicken
Shake to Coat: Add the chicken strips to the bag and shake well to coat evenly.
Step 5: Optional Double Coating
Double Coat for Extra Crispiness: For extra crispiness, 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.
Step 6: Arrange on Baking Sheet
Place Chicken Strips: Place the coated chicken strips on the prepared baking sheet, ensuring space between each strip.
Step 7: Bake
Initial Baking: Bake for 10 minutes.
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