I love fried chicken, but have been trying to cook oven fried chicken instead due to the lower caloric content. I usually use chicken that has been soaked in buttermilk overnight, drain excess moisture, and then roll it in a flour/breadcrumb mix. After the initial coating I do a dip in egg wash, and back onto the breading mix. I then place it on a non-stick pan with some Pam sprayed on it and stick it in the oven. When I flip the chicken halfway through about 30 minutes in, I lose half of the coating almost every time. I have tried cooking at a higher temperature and coating longer before flipping, both to no avail. I have also tried those pre-made mixes like baking magic and it still comes off.
What do I need to do differently to ensure that the breading will stay on?