Slice the chicken breasts into thick strips and, if using, soak them in buttermilk.

Preheat your oven to 425°F. Line a rimmed baking sheet (10x15) with a large piece of parchment paper and brush the parchment with melted butter. This may seem like a lot of butter, but it's necessary for the crispy coating.

In a large zip-top bag, combine the flour, Panko breadcrumbs, seasoned salt, paprika, and pepper. Add the chicken strips and shake until they are thoroughly coated.

Arrange the chicken strips on the prepared baking sheet, ensuring they do not touch. Bake for 10 minutes, then carefully flip each strip with a spatula and bake for an additional 10 minutes. If the baking sheet appears dry when flipping the chicken, drizzle a bit of oil to help crisp the bottom.

Check the internal temperature of the chicken to ensure it has reached 165°F, which is necessary for doneness. If needed, bake for an additional 4-5 minutes.

Transfer the cooked chicken strips to a plate lined with paper towels to absorb any excess oil. Serve immediately. If you need to keep the chicken warm until serving, place them on a wire rack set over a baking sheet in a 225°F oven.