Step 1

In a large bowl, soak the chicken in buttermilk 15 to 30 minutes.

Step 2

Move the oven rack one spot up from the center position. Preheat the oven to 425°F. Place a wire rack on a baking sheet and spray with nonstick cooking spray.

Step 3

In a gallon zip-top bag, toss together the flour, panko, seasoned salt, salt, pepper, and parsley, if desired. Using tongs, transfer the chicken, reserving the buttermilk, to the bag. Shake until well coated.

Step 4

Remove the chicken and dip in buttermilk once more. Return to the bag and toss in the flour mixture to coat. Repeat process with remaining chicken.

Step 5

Place chicken on the wire rack. Spray lightly with olive oil. Bake 10 minutes. Flip and bake an additional 5 to 10 minutes, or until a meat thermometer inserted in the center reads 165°F. Don't overcook or they wont be as tender.

Step 6

Turn the oven to broil for the final minute of cooking to get an extra-crispy texture. Watch closely so they don't burn. Remove from the oven when golden brown.

Step 7

Transfer to a paper towel-lined plate. Serve immediately, or return to a wire rack in a 170°F oven to keep warm and crispy until ready to serve.