Place all of the chicken ingredients in a large re-sealable plastic bag, seal it, shake the bag to mix and place it in the refrigerator overnight or 12-24 hours.

Remove the chicken from the fridge and bring it to room temperature before cooking.

Preheat the oven to 400F and place a wire baking rack or piece of parchment paper on top of a large baking sheet.

Make the Panko mixture. In a large frying pan heat the 2 tablespoons of olive oil from the panko mixture on medium heat. Mix all of the remaining panko mixture ingredients together in a shallow bowl or pie plate and pour them into the pan. Stir constantly until the panko is lightly toasted and fragrant, about 3 minutes. Pour the mixture back into the original shallow bowl or pie plate.

In a separate medium shallow bowl or pie plate whisk the eggs together until well-beaten.

Using your hands, take a piece of chicken from the buttermilk, coat it on both sides in the flour mixture shaking off the excess.

Next coat each piece with the egg mixture and finish by pressing each side into the panko mixture, shaking off the excess. Place the piece of chicken on the prepared baking sheet and repeat with the remaining chicken pieces, being careful not to make them touch. Once the pieces are all coated and placed on the prepared sheet, place the pan in the oven and bake until they are golden brown, approximately 25-30 minutes or until the internal temperature reaches 165F.