"Fried" (but actually baked) chicken

Cooking isn't an exact science and I like to just shake the seasonings in until it "looks good" so I haven't included any exact amounts.  This gives you the basic idea and you can add or subtract the spices you may or may not like.  I took the basics from this recipe: Easy Shake and Bake Chicken

Ingredients:

• chicken (amount just depends on how many people you're feeding!)  
• I like legs and thighs but you can use any parts you prefer
• 1/2 cup flour
• 2-3 Tablespoons All Purpose seasoning
• Add 1/4-1 teaspoon of any of the following: garlic and onion powder, black pepper and sage.
• 1-2 eggs beaten (depending on amount of chicken being baked)

1. Preheat oven to 450 degrees F.
2. Mix flour and spices in gallon sized Ziplock bag.
3. Dip chicken in beaten egg and place into bag (a few pieces at a time).  Shake until well coated. While removing chicken from bag, shake off excess flour.
4. Cover bottom of 9x13 baking dish with foil ( for easy cleanup!) and place chicken in the dish, skin side down.  Bake 20 minutes.  Turn pieces and bake another 20 minutes until tender and juices run clear.  I like to stick a meat thermometer in the largest section of chicken I can find to make sure it is at the correct temperature.  There will be plenty of juices left over in the pan that you can use for a gravy over those mashed potatoes you can make to go with the chicken!