Preheat oven to 425F.
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.
