Begin by pouring the cultured buttermilk into a large bowl. Sprinkle some salt and cracked black pepper for seasoning. Add the chicken fillets, ensuring they are fully submerged. Cover with plastic wrap and refrigerate for at least one hour, or overnight if you plan ahead.

In a separate bowl, combine the all-purpose flour, seasoned panko crumbs, Parmesan cheese, smoked paprika, garlic powder, minced parsley, and the aromatic herb blend. Mix thoroughly until all the ingredients are well incorporated. This coating will give the chicken its delectable crunch.

If you decide to bake the chicken, preheat your oven to 400°F (200°C). This temperature will ensure even cooking and browning.

Once the chicken has marinated, remove it from the buttermilk. Allow any excess buttermilk to drain off. Take each chicken fillet and dredge it in the flour mixture, pressing firmly to ensure an even coating. Shake off any excess.

In a large skillet, heat olive oil over medium heat. Once the oil is shimmering, carefully add the coated chicken fillets. Cook for about 5-7 minutes on each side until they are golden brown and cooked through.

If you’re baking, place the coated chicken on a greased baking sheet. Drizzle with a bit of melted butter for added flavor. Bake for 25-30 minutes, or until the chicken is cooked through and the coating is crispy.

Once cooked, allow the chicken to rest on a plate for a few minutes. This rest period helps retain juices. Then slice and serve with your chosen accompaniments.