• Prepare a baking sheet by lining it with aluminum foil (this is optional, but it makes cleaning up much easier) and fitting an oven-safe wire rack inside it. Heat the oven to 425°F (use the convection setting if possible).
• Stir together 1 cup panko, ¼ cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon garlic powder,½ teaspoon onion powder, ½ teaspoon paprika, ¼ teaspoon celery salt, ¼ teaspoon dried basil, and ¼ teaspoon freshly ground black pepper in a medium bowl. Set aside.
• Prepare 1 1/2 pounds chicken breasts by patting them dry with clean paper towels and cutting each breast lengthwise into 3-4 strips. Lay them on the prepared wire rack.
• Put 2 Tablespoons mayonnaise in a small bowl. Use a silicone brush to brush both sides of each chicken strip with mayonnaise. Once coated, toss each strip gently in the bowl containing the panko mixture until it's completely coated. Return the coated chicken strips to the wire rack.
  
• Bake the chicken strips until golden brown, about 10-15 minutes. For best results, flip the chicken strips once halfway through cooking. Serve immediately. Reheat any leftovers in an air-fryer for the crispiest results.

To Make-Ahead

• Complete the recipe to the end of step 4. Place the baking sheet into the fridge uncovered for up to 4 hours. Complete step 5 of the recipe, pre-heating the oven before you bake the chicken.