Give oven-fried chicken a Mexican flavor twist by adding cornmeal, cumin and oregano to the panko coating. Photo credit: Sydney Kramer from Crepes of Wrath.
Preheat oven to 425°F. Mix panko, cornmeal and seasonings in shallow dish. Moisten chicken with milk. Coat evenly with panko mixture.
Place chicken in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. Drizzle with melted butter.
Bake 15 to 20 minutes or until chicken is cooked through.