In a large bowl, combine marinade ingredients and whisk to combine. Add chicken and stir to coat all chicken pieces. Cover and refrigerate for 30 minutes.
While chicken is marinating, preheat oven to 400° F and spray baking sheet with nonstick cooking spray.
Place all crumb coating ingredients into a large bowl and stir to combine.
When chicken is done marinating, drain buttermilk mixture. Working in batches, dredge chicken pieces in panko crumb pressing to coat all sides.
Place dredged chicken onto single layer on prepared baking sheet.
Bake chicken at 400° F for 20-25 minutes or until chicken is cooked through and golden brown on the outside.
Remove from oven and sprinkle with a tad more salt, to taste, then let cool for about 5 minutes before serving.