12 pieces chicken (breast, leg, thigh) with skin removed
1 1/2 c. bread crumbs for topping

MARINADE:

1/3 c. soy or Teriyaki sauce
1 c. water
1/4 c. lemon juice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. poultry or fried chicken seasoning
1 tbsp. sugar

Place skinned chicken in large container. Combine all ingredients under "marinade." Pour evenly over chicken pieces. Cover tightly and refrigerate overnight or several hours. Place chicken in large 2 inch deep baking pan (greased). Pour remaining marinade over chicken. sprinkle lightly with salt if desired. Sprinkle dry bread crumbs or oven fry mixture on each piece. Cover with foil, shiney side turned in. Bake at 350 degrees for 1 1/2 hours. Just before removing from oven, foil may be removed and broiler turned on to give browner chicken.