• Preheat the oven to 425 degrees.

Make the breadcrumb mixture:

• Melt the butter in a large skillet and add in the panko. Cook, stirring often, until the panko is golden brown and toasted. Remove to a large, shallow bowl.
• Add in the parmesan cheese, garlic powder, onion powder, paprika, pepper, salt and cayenne. Mix well and set aside.
• Combine the flour and cayenne in a separate shallow bowl and mix well.
• Combine the eggs and the hot sauce in another bowl and mix well.
• Bread the chicken pieces by first dipping them in the flour and shaking off the excess.
• Dip the pieces in the egg mixture and then into the panko, pressing to make sure it sticks.

Cook the chicken:

• Brush a very thin coating of oil on a baking sheet and heat in the oven for about 5 minutes.
• Remove from the oven and lay the chicken strips in an even layer, with space between them, on the sheet.
• Bake 15-20 minutes, turning over halfway through, until the chicken is cooked through.