Ingredients
2 cups buttermilk ranch
1 tablespoon hot pepper sauce
4 skinless, boneless chicken breast halves, cut into 1-inch cubes
2 1/2 cups panko bread crumbs
6 tablespoons grated Parmesan cheese
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon paprika
Directions
1. Lightly grease a baking sheet.
2. Mix panko bread crumbs, Parmesan cheese, onion powder, garlic powder, and paprika in large shallow bowl.
3. Mix buttermilk ranch and hot sauce together in a bowl; add chicken and stir to coat. Remove chicken from marinade, shaking pieces to remove excess moisture, and gently press chicken pieces into the panko mixture to coat. Arrange breaded chicken onto prepared baking sheet. Discard ranch/hotsauce mixture.
4. Refrigerate breaded chicken for 30 minutes.
5. Preheat oven to 400 F
6. Lightly coat chicken pieces with cooking spray or brush with oil.
7. Bake chicken in preheated oven until browning
on top, 15 to 20 minutes. Flip pieces with a spatula and bake for another 15 to 20 minutes.