On a cutting board, slice each chicken breast into strips.
2. Step
In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
3. Step
Preheat oven to 425˚F (220˚C).
4. Step
In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
5. Step
Dip the chicken strips in the panko mixture, ensuring they are fully coated.
6. Step
Line a rimmed baking sheet with parchment paper and brush with canola oil.
7. Step
Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
8. Step
Transfer the chicken to a paper towel-lined plate to remove extra grease.
