Chinese Five Spice Oven-Fried Chicken

This recipe from Family Circle looked easy and yummy...and it was! To make it gluten-free I'll use potato flakes next time instead of the panko bread crumbs (the consistency was about the same I thought). It was a winner with the whole family!!!

1-1/2 cups panko bread crumbs
1 teaspoon Chinese five spice (I had an Adams Reserve Asian Spice Rub that I used for contains sesame seed, garlic, sweet pepper flakes, red pepper, green chili pepper, turmeric and ginger)
1 teaspoon salt
1/4 cup honey
1 tablespoon lemon juice
1 broiler-fryer chicken (about 3-1/2 pounds), cut into 8 pieces, skin removed (I used 3 chicken breasts)

1. Heat oven to 450 degrees F. Fit a large rimmed baking sheet with a wire rack. Coat rack with nonstick cooking spray.
2. In a shallow dish, whisk together panko, Chinese five spice and salt. In a medium-size bowl, whisk together honey, 1 tablespoon warm water and lemon juice.
3. Dip each piece of chicken into the honey mixture, shaking off excess. Roll in the panko mixture, pressing to adhere and place on the prepared rack.
4. Bake chicken pieces at 450 degrees F for 15 minutes. Spritz chicken with nonstick cooking spray and bake an additional 30 minutes or until internal temperature registers 170 degrees F on an instant-read thermometer. (I only baked mine an additional 15 minutes and the chicken was done)
5. Remove chicken from oven and serve immediately.