This is an old standby from a book that came out about 20 years ago, when I was just starting out on my own, 365 Ways to Cook Chicken. Most of the 365 were thoroughly forgettable, but there were a few that worked out well. One in particular has become a household staple—and that's worth the price of a cookbook, I always say! This is like a homemade version of Shake 'n' Bake. It appears as #101 in the book, so we've always referred to it as Chicken 101!
The proportions in the first column are how they're given in the book. The proportions in the second column are multiplied out by 6. What I do is mix up a big batch of the coating mix and keep it in a ziploc bag. Then, whenever I want to make the chicken, I just scoop some out and put the rest away for next time.
1/2 cup 3 cups flour
1 tsp 2 Tbsp paprika
1/2 tsp 1 Tbsp salt
1/2 tsp 1 Tbsp garlic powder
1/2 tsp 1 Tbsp dried thyme
1/4 tsp 1 1/2 tsp (= 1/2 Tbsp) pepper
Preheat oven to 375°. Line a jelly roll pan with foil or spray with Pam (I've starting using Reynold's no-stick foil for this). Dip the chicken pieces in a little milk and drain briefly. The recipe says to put the coating mix in a bag and shake the chicken pieces in it, but I usually put it on a big sheet of waxed paper and just kind of roll the chicken pieces in it, shaking off the excess really well. Put the pieces on the pan and bake for about 50 minutes.