Recipe(tried): A couple of other suggestions...

Years ago someone brought leftover cold "fried" chicken to the office. When I commented how I hated the mess it made, I was surprised to learn it was done in the oven - and quite simple.

Oven-Fried Chicken

Preheat oven to 400 to 425 degrees (the hot oven is what makes the chicken look like fried chicken). Melt a little butter in a 9 x 13 pan.

In a Ziploc bag, combine equal parts of Parmesan Cheese and Buttermilk Pancake Mix (I have used Bisquick). Quantity will depend on how many chicken pieces you have. Add salt & pepper to taste.

Dip chicken pieces in melted butter and then shake in cheese/pancake mix and place in pan. Bake for 30 min. Carefully turn over to insure the coating stays intact. Bake another 30 min. or until done. (This assumed chicken pieces with bone in.)

NOTE: Above is how the recipe was given to me. I use only boneless chicken breasts. For some years now, I have been dipping the breasts in skim milk or lemon juice as I have a cholesterol problem. Secret with boneless breasts is not to overcook them. I pound them first to get even thickness, bake for 25 min., turn and bake for 10. Again, this could depend on size of your chicken breasts. Bake in a DARK pan to insure a brown coating. Baking the boneless breasts for the shorter period of time does sometimes not get them as brown as you'd like.

Lately I've been using this Weight Watchers recipe:
Southern Oven "Fried" Chicken (right from cookbook)

Though buttermilk may sound sinful, it is actually nonfat or low-fat milk with added bacteria, which produces a slightly sour taste (but not to your chicken). If you don't have buttermilk, add 1 teaspoon of vinegar to 1/2 cup skim milk for this recipe. (I'd buy the buttermilk.)

Makes 4 servings
1/2 cup fat-free buttermilk
2-3 drops hot red pepper sauce
1/2 cup cornflake crumbs
3 tablespoons all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground pepper
2 pounds chicken parts, skinned
4 teaspoons canola oil

1. Preheat the oven to 400 deg; spray a large baking sheet with nonstick cooking spray.
2. In a large shallow bowl, combine the buttermilk and pepper sauce. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 min.; turn the chicken over. Bake until cooked through 15-20 min. longer. (5 WW Points)