Preheat oven to 425˚F.

On a cutting board, slice chicken breasts against the grain into strips.

Place the chicken strips in a bowl and add in buttermilk and ranch packet. Stir until well-coated.

Cover the bowl with plastic wrap and place in the refrigerator for at least an hour.

Pour cheese crackers into a resealable bag and crush with a rolling pin until they become finely ground.

Coat in flour. Shake off the excess.

In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place chicken in bowl. Coat well.

Now, open the bag and place a marinated piece of chicken in the cracker crumbs. Now coat the chicken with the crumbs and place on parchment lined baking sheet.

Bake for 20 minutes, flipping halfway.