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!
Make this Keto friendly by substituting regular flour for coconut flour.
The secret to extra crispy chicken is to spray butter and rotate the chicken often while baking.
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.