Cut the chicken breast into thick strips, then soak in the buttermilk for 5 minutes. Remove the chicken from the milk and pat dry on paper towels.

Preheat your oven to 425 degrees F and prepare a parchment-paper-lined baking sheet. Brush the melted butter over the parchment paper until completely coated.

Pour the flour into a small shallow dish and whisk the egg in a second shallow dish.

In a third dish, combine the panko breadcrumbs, Italian seasoning, and smoked paprika.

Season both sides of the chicken strips with salt and pepper then dip them in flour on each side. Gently shake off excess flour and transfer to the eggs.

Coat the chicken strips on both sides with the egg, then transfer to the panko mixture. Press the chicken strips into the panko mixture to coat all sides evenly.

Transfer the coated chicken strips to the prepared baking sheet, leaving some space between each piece.

Bake in the preheated oven for 15 minutes or until the chicken is cooked through and browned.

Transfer the oven-fried chicken to a plate, garnish with lemon wedges, and fresh parsley, and serve with a dipping sauce of your choice!