I can understand not wanting to fry. 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 and make breadcrumbs using a food processor: turn oven on low. Cut or break up bread. Put bread in food processor and pulse until crumbs. Turn off oven. Put crumbs on cookie sheet, set in oven to dry. They won't burn because the oven is now turned off.
Get three plates; on one put an egg wash, on the second put seasoned plain flour, and on the third put the breadcrumbs seasoned with herbs.( I typically use parsley, sage, rosemary and thyme.)
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 blend to give a sticky batter-like base for the crumbs to mix with. If you're rushed, just repeat the egg and crumbs again straight away. The chicken can then be baked in the oven for 30 minutes or until ready. It's lovely!