1 lb. boneless skinless chicken breasts (this recipe works well with chicken pieces on the bone, but you have to cook it longer and be careful to test the temperature to make sure they’re done)
about 2 cups buttermilk
salt and pepper
cayenne or Old Bay seasoning (I eliminated this)
about 3 cups HOMEMADE BREAD CRUMBS
¾ cup grated parmesan
dried herbs of choice, minced (rosemary, thyme, oregeno, etc.)
Rinse and dry chicken. Pound breasts (between waxed paper or in a bag) until uniform thickness, about ¼ inch. Slice into strips. Submerge in buttermilk in a bowl. Add salt and pepper (and hot spices if using) and refrigerate for about an hour.
Preheat oven to 400. In a pie plate or other wide shallow bowl, mix together breadcrumbs, cheese and herbs. Lightly grease a baking pan. Dredge chicken pieces in breadcrumbs and place on pan. Brush or spray with oil or melted butter for extra crunchiness. Bake for about 20 minutes for boneless, about 40 for whole pieces.