• Preheat the oven to 400°F/ 200°C. Place a wire rack on a baking sheet.
• Panko: Heat 1 tablespoon of oil in a large frying panko. Fry the panko for 2 minutes, stirring almost constantly, until golden. Immediately transfer it to a large baking dish or another large container. Let it cool while you prepare the rest.

  1 tablespoon vegetable oil + 1 ¾ cup panko
• Chicken: Slice the chicken to have two thinner slices from each breast. Set them aside.

  4 chicken breasts
• Flour mix: Mix flour, garlic powder, onion powder, salt, and pepper in a large bowl. Set aside.

  3 tablespoons all-purpose flour + ½ teaspoon garlic powder + ½ teaspoon onion powder +¼ teaspoon fine sea salt +¼ teaspoon ground black pepper
• Dipping mix: Lightly whisk buttermilk and egg with a fork in another large bowl. Set aside.

  ⅓ cup buttermilk + 1 egg
• Panko mix: Add grated Parmesan, oregano, thyme, paprika, salt, and pepper to the panko. Mix well to combine. Set aside.

  ¼ cup Parmesan + 2 teaspoons oregano + ½ teaspoon thyme + 1 teaspoon sweet paprika + ¾ teaspoon fine sea salt + ¼ teaspoon ground black pepper

Bread the chicken:

• Flour: Place the chicken breasts into the flour bowl. Turn the pieces around using tongs until they are nicely floured.
• Dip: Lift the pieces with tongs, shake them gently over the flour bowl to remove the excess, and place them into the buttermilk-egg bowl. Turn them around to coat all over.
• Breadcrumbs: Pick up each piece with tongs, shake it gently over the buttermilk bowl to remove the excess, and place it in the panko-mix bowl. Turn it around to coat it with the breadcrumbs and press down with your palms to adhere. Place the pieces on the prepared baking tray.
• Bake: Spray the pieces with cooking oil. Bake for 10 minutes in the preheated oven. Flip, spray with cooking oil again, and bake for another 8 minutes or until the internal temperature of the chicken reaches 165°F( 74°C (Note 3).