In a mixing bowl, whisk together buttermilk and hot sauce until combined. Submerge your boneless, skinless chicken breasts in the mixture, ensuring they're completely covered. Cover and refrigerate for at least 30 minutes.

Once the chicken has marinated, remove it from the refrigerator. Pound each breast to an even thickness of about ½ inch using a meat mallet.

In a shallow dish, combine all-purpose flour, panko breadcrumbs, grated Parmesan cheese, ranch seasoning, paprika, garlic powder, onion powder, and cayenne. Season with salt and pepper.

Preheat your oven to 400°F (200°C). Spray a baking sheet with cooking spray.

Remove chicken from the marinade and dredge each piece in the seasoned flour mixture, pressing firmly.

Place the coated chicken breasts on the prepared baking sheet, ensuring they are spaced apart. Bake for 20-25 minutes or until golden brown and reaches an internal temperature of 165°F (74°C).

In a small bowl, whisk together buffalo wing sauce, ranch dressing, and melted butter until well combined.

After baking, brush each piece generously with the buffalo ranch sauce.

For an extra crispy layer, switch to the broil setting and place the chicken under the broiler for an additional 1-2 minutes.

Serve hot with your favorite sides.