The only mix we use is Good Seasons zesty Italian dressing mix and we use it dry, mixed with flour for our oven ‘fried’ chicken.

I find Good Seasons to be oversweetened and oversalted. Consider putting some baking powder in the flour (I cheat and use a whole wheat Bisquick clone). The fat in the chicken adds shortening, it leavens, and the flour forms something akin to a thin batter.
 
One other oven fried chicken trick I’ve learned: I use a jelly roll pan with a piece of parchment on the bottom. Very little clean up and no sticking.
 
Bart