Marinate the chicken: In a bowl, whisk buttermilk and hot sauce. Add chicken pieces and toss to coat. Cover and chill for at least 30 minutes (up to 8 hours). This helps tenderize and season the meat.

Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment and lightly oil or spray it. A hot pan and a bit of oil make the coating extra crisp.

Set up your coating station: In one shallow bowl, beat the eggs. In a second bowl, combine flour with 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, and a pinch of pepper. In a third bowl, mix panko, Parmesan, remaining garlic powder and paprika, onion powder, oregano, cayenne (if using), remaining salt, and pepper. Drizzle the panko mix with 2 tablespoons oil and toss to evenly moisten.

Coat the chicken: Shake excess buttermilk off each piece. Dredge in the seasoned flour, dip in egg, then press into the panko mixture until well covered. Place on the prepared pan, spacing pieces so they don’t touch.

Add a final crunch: Lightly mist the tops with oil spray or drizzle the last tablespoon of oil over the bites. This encourages browning without frying.

Bake: Cook for 15–18 minutes, flipping halfway, until golden and the internal temperature hits 165°F (74°C). If you want deeper color, broil for 1–2 minutes at the end. Don’t walk away.

Make the ranch dip: While the chicken bakes, stir together yogurt, mayo, Dijon, lemon juice, garlic, dill, and chives. Season with salt and pepper. Adjust lemon and herbs to taste. Chill until serving.

Finish and serve: Sprinkle chicken with chopped parsley and a squeeze of lemon. Serve hot with the ranch dip on the side.