I like very finely crushed breadcrumbs (stale French or Italian bread, or leftover garlic bread works great), seasoned liberally with Mrs. Dash Garlic and Herb Seasoning
and a good dusting of freshly coarseground black pepper. I make an egg-and-milk wash (one good sized egg to around a cup of milk -whole milk works much better than 2% or Skim), dip the pieces in the liquid, then shake them in a large paper bag filled with the breading mix. Fish the pieces out with tongs, or you'll wind up with gooey fingers and bare spots on the chicken. Oven toast in a shallow, cooking-spray-coated pan at 375° for around 45 minutes or so, turning once about midway through cooking (to be safest, use a meat thermometer and verify the centers of the thickest pieces are at least into the "safe range" for poultry ... about 170° F). Discard any leftover breading mix and egg-and-milk wash ... never save-and-reuse anything that has been in contact with poultry.