
For big chunks of chicken meats, I would suggest baking it at 400 degrees Fahrenheit. The first 25 minutes will be baked covered with aluminum foil to make sure that all parts of the chicken is cooked evenly all throughout, and these will help keep the natural moisture of the chicken intact as well, which will keep the chicken meat juicy rather than dry at the end of the cooking. After baking it for 25 minutes covered, you need to flip it over and bake it for another 15 minutes uncovered, which will start to fry the chicken, and help make the chicken crispy crisp to eat. Flip it again and bake for another 10-15 minutes uncovered to fry the other side as well. If you are using sauce flavoring, you might need to brush some more flavorings into the chicken while it is cooking without cover.
Best serve hot with warm steamed white rice, or flavored rice like Rice-A-Roni :-)
