Baking rack that fits into rimmed baking sheet (such as this)
The night before: Mix the buttermilk, 2 teaspoons salt, and 1 tsp garlic powder in a large bowl. Place the chicken in the buttermilk, using tongs to make sure all pieces of the chicken are fully covered. Cover the bowl with plastic wrap and refrigerate overnight or at least 1 hour.
When you’re ready to cook the chicken, heat the oven to 400 degrees. Line a large baking sheet with aluminum foil. Place a baking rack inside the baking sheet and set aside.
In a shallow bowl combine the panko bread crumbs, ½ tsp salt, paprika, cayenne, thyme, oregano, and black pepper. Make sure the spices are distributed evenly throughout the breadcrumbs.
Use tongs to remove one piece of chicken at a time from the buttermilk, allow the excess buttermilk to drip back into the bowl, and place the wet chicken into the panko mixture.
Cover all sides of the chicken with panko bread crumbs, spray both sides of the breaded chicken with olive oil spray and place the chicken on the baking rack. Continue coating the chicken and placing on the baking rack in a single layer.
Move the rack and the baking sheet underneath it into the oven. Bake for 40-50 minutes until the internal temperature registers 165 degrees. Rotate the baking sheet halfway through baking. If you don’t have a kitchen thermometer, the chicken is done if you cut into a piece and the juices run clear. Serve warm or at room temperature.