I can understand not wanting to fry, I would say rather than trying to get a second best result because batter reacts differently to the temperature and airless environment of frying than it does to the hot air filled oven and baking process.
I would and often do this:
get some stale bread, if you are pushed for time and dont have any, turn an oven on really low while it is heating chop then blitz bread to make crumbs of what ever size you like,place the crumbs on a tray put in the oven and turn it off the crumbs will dry out happily and not burn ad keep for weeks in a tin (dont use an air tight plastic container they somehow make the crumbs moist and ruin them)
get three plates on one put an egg wash the second seasoned plain flour and the third the breadcrumbs also seasoned but with herbs ideally fresh I typically use parsley thyme rosemary and sage)
dip the chicken in the egg wash then the flour then egg wash then crumbs if you have time refrigerate and then after half an hour or so do egg wash and crumbs again. the egg and flour mix and give a sticky batter like base for the crumbs to mix with. if your rushed just repeat the egg and crumbs again straight away, the chicken can then be baked in the oven for 30minutes or until ready its lovely!