Cut the chicken breast into 1-inch strips (about 12). Add the chicken strips and buffalo sauce to a ziplock bag or bowl with a tight-fitting lid, toss to coat, and refrigerate at least 4 hours.
Preheat the oven to 400 F. Arrange a wire rack on top of a baking sheet and mist with nonstick cooking spray; set aside.
In a shallow dish combine the Panko breadcrumbs with remaining ingredients.
Remove chicken strips one at a time from the buffalo sauce, allowing excess sauce to drip off. Dip each piece into the breadcrumbs and place on the wire rack. Repeat with remaining chicken strips.