Preheat the oven to 400 degrees, brush the olive oil onto a baking sheet and set it aside.
Next, prep the chicken. You want the chicken breasts to be even, so using a meat mallet, pound each out into cutlets about ½ inch thickness. Then cut the chicken into 8 strips. Season the chicken with salt and pepper. Set aside.
Get the eggs and flour mixture ready. In a shallow dish, whisk the eggs until beaten. In a medium to a large bowl, mix the breadcrumb and ranch seasoning.
Create an assembly line with the chicken, eggs, and breadcrumb mixture.
Dip the chicken into the egg mixture and then into the flour mixture. Shake off any excess breadcrumbs and then place the chicken on the prepared baking sheet. Continue with the rest of the chicken.
Place the chicken into the oven for 20 minutes, flip the chicken halfway through.
When the chicken has about 5 minutes left in the oven, get the Buffalo sauce ready. Place the hot sauce into a large bowl. Then melt butter in the microwave and whisk it into the hot sauce.
After the chicken is done cooking, toss each piece of chicken into the sauce mixture and place it on a plate. It’s easier to sauce the chicken one at a time and to use tongs to do this. Discard any leftover sauce.
Serve hot with blue cheese or ranch dipping sauce.