I’m supposed to be making shake and bake chicken? But I keep drying it out. The bag on the chicken says 375 degrees at 22 minutes. But on the shake and bake box it says 400 degrees for 25-35 minutes. I don’t have a temperature reader. So should I just do 375 at 27 minutes to hopefully keep it from drying out? I’m also putting foil over the chicken for the first 20 minutes to see if that helps