In a bowl mix together well the flour, panko, salt, 1 tsp black pepper, 1/2 tsp white pepper paprika, cayenne, and oregano.
In a second bowl pour in butter milk.
Pour 1/2 cup melted butter into a prepared 9 x 13 baking dish.
Take chicken breasts and dip into butter milk. Then dip into flour mixture, coating both sides well. Once coated, place into the 9 x 13 baking dish. Once all of the chicken is placed into the dish, cover with the remaining tsp of pepper.
Place in the preheated oven and bake for 15 minutes. Open oven and using spray butter, coat the top of the chicken. Place back into the oven and bake another 10 minutes. After 10 minutes, open oven and spray another coat of butter over the chicken. Bake for an additional 10 minutes, or until chicken is cooked thoroughly through.
Place chicken on a paper towel to remove any excess drippings before serving.
Allow to cool and serve with your favorite sides!
Notes
Make this Keto friendly by substituting regular flour for coconut flour.
The secret to extra crispy chicken is to spray butter and rotate/turn over the chicken often while baking.
There will be a lot of butter and juices. If you want to make sure this is extra crispy baked chicken, flip and turn the chicken regularly while baking, or consider cooking the chicken on a rimmed baking sheet and place the chicken on a cooling rack so it is above the juices and nothing is soft.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.