Marinade-

After you cut the chicken, lightly salt and pepper and set aside.

In a airtight container or in a Ziplock bag combine the sour cream and ranch powder till mixed. Place the chicken in the sour cream mixture and stir or squish the bag around till the chicken is coated. Place in the fridge for at least 2 hours or up to overnight.

Coating-

Preheat oven to 425 F. Place foil on a baking sheet and lightly spray with cooking spray.

In a medium bowl or in a pie tin combine the ranch powder, salt, pepper, breadcrumbs, cheddar cheese, and parmesan cheese and stir till combined.

Remove the chicken from the fridge. Before dipping the chicken in the bread crumbs mixture, remove excess sour cream off the chicken. You want there to be some of it still on the chicken, just not dripping with it.

Once the chicken is coated in the mixture, place the strips on the baking sheet about 2 inches apart. If you need more space, line a second baking sheet with foil and spray it as well. If you over crowd the chicken it won’t be as crispy.

Bake for about 20-25 minutes till chicken is cooked through.