Crispy chicken strips in the oven

Ingredients:

• 4 skinless, boneless chicken breasts, cut in half
• 1 cup of sour milk or kefir
• 1 tbsp hot sauce
• 1.5 cups multigrain breadcrumbs
• 3 tbsp. l. grated parmesan
• 1 lemon, quartered + 1 tbsp lemon zest
• 1 teaspoon red pepper flakes

Preparation:

1. Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and toss it in the buttermilk and hot sauce mixture.
2. In a shallow bowl, combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes, and a pinch each of salt and black pepper. Remove the chicken from the liquid, let any excess drip back, and dredge in the breadcrumb mixture to coat evenly on all sides.
3. Place chicken pieces on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.
4. Preheat oven to 200°C and roast the chicken until cooked through, 20-25 minutes. Divide the chicken among four plates and drizzle with lemon juice.