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Preheat oven to 400℉.
Pat chicken dry and place in a gallon sized zip-top bag. Pour buttermilk over the top, seal the bag tightly, then move chicken around until it seems evenly coated. Set aside.
In a separate gallon-sized zip-top bag, add breadcrumbs, flour, garlic powder, onion powder, parsley, paprika, salt, pepper, and cayenne (optional). Mix until well combined.
Prepare the baking sheet by lining with foil or parchment paper. Combine melted butter and oil in a glass measuring cup and pour half of it onto the baking sheet. Use a basting brush to spread it around evenly.
Working with the chicken one piece at a time, remove chicken from the buttermilk and shake off the excess until there is just a thin coating of buttermilk.
Place chicken, one at a time, into the breadcrumb bag. Seal the bag and shake until the chicken is evenly coated.
Place the coated chicken piece on the prepared baking sheet and repeat with remaining pieces of chicken. Make sure you leave some space between the chicken pieces so they can get crispy.
Pour the remaining butter/oil mixture evenly over the top of the chicken and bake for 20 minutes.
Flip the chicken pieces over and bake another 20-25 minutes or until internal temperature reaches 165℉.