Step 1

Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.

Step 2

Fill a large bowl with 6 cups of water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve.

Step 3

Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.

Step 4

Remove from water, pat dry with paper towels and discard the water.

Step 5

Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.

Step 6

In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Rub the spice mix over the chicken and transfer to the baking dish.

Step 7

Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.

Step 8

Bake until chicken reaches a minimum internal temperature of 165 degrees, 24-27 minutes.

Step 9

While the chicken bakes, slice lemon into wedges and serve with chicken.