Mix together ingredients for marinade. Set aside.Cut chicken breasts into long, evenly sized strips. Lay strips into a large roasting pan (possibly 2 pans) and for marinade over chicken. Stir gently to ensure buttermilk reaches underside of chicken. Marinate in the refrigerator for 2-3 hours.
Fried Chicken Strips
Mix together Panko coating in a shallow dish or pie pan. Dip chicken strips into Panko mixture, turning a few times and pressing the mixture into any bare spots.Heat a large frying pan over med/high heat and add about 1/4 of an inch of oil. Heat to about 375℉. Make sure the pan does not become too hot as the outside will burn leaving the inside raw. Fry until golden brown on both sides. Chicken strips can be kept warm by placing them in a 250℉ oven until ready to eat but no longer than 20 mins.
Baked Chicken Strips
Preheat oven to 400℉. Place only Panko onto a side cookie sheet and toast in oven for 8 mins or until golden brown. This step will create a crisper crust. Watch carefully as Panko can burn quickly. Let Panko come to room temperature.Add Panko, parmesan and salt to a shallow dish or pie pan. Mix well.Dip marinated chicken strips into Panko mixture, turning a few times and pressing the mixture into any bare spots. Place chicken strips on a wire rack fitted cookie sheet and bake at 400℉ for 20-25 mins.
*Please use as many organic ingredients as possible. **Internal temperature of both fried and baked chicken strips should reach 165℉.