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Buttermilk: If you don’t have buttermilk, you can make your own by measuring 3 cups of milk, removing 3 tablespoons, and mixing in 3 tablespoons of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
Cut chicken breasts in half, lengthwise, to create 4 even portions.
Place chicken in a large bowl and marinate in the buttermilk for about 20 minutes.
Mix together the flour, paprika, all-purpose spice, salt, and pepper in a medium-sized bowl. Set aside.
Preheat oven to 400ºF.
Place parchment paper on a 9x13-inch baking sheet. Melt butter and pour onto the parchment, coating the bottom of the pan/parchment.
Pat each chicken breast with a paper towel to remove excess milk before dipping. Dip each chicken breast, one at a time, in the flour mixture. Coat both sides. Place in pan.
Repeat with all four chicken breasts, making sure there is a small amount of room between each breast in the pan. This will allow them to crisp while baking.
Bake at 400ºF for 35-40 minutes (or until the breading is golden brown and the juices run clear), flipping each breast after 20 minutes.
Remove from oven and transfer to a serving dish. Garnish with parsley if desired. Enjoy!