I've been making oven-baked breaded chicken, but the crust always comes out moist - it reminds me of when we'd have Shake&Bake pork chops back in the olden days :p.
Basically, this is what I do:
- rub a little veg oil on chicken pieces (skinless, on the bone)
- coat pieces w/ breading
- bake on a rack @ 350F for about 45 min to an hour - I found a neat little 1" deep teflon pan with a built in wire rack at Goodwill, perfect for oven grilling