Easy Shake and Bake Chicken
This is a quick dinner and very enjoyable!
This is a quick dinner and very enjoyable!
We had this for dinner last night and everyone loved the chicken. I used boneless chicken breasts, so I cut the cooking time by half and also used half the butter. I doubled the spices but not the flour as well per all the other reviews. Chicken was juicy and very good. All the kids raved! Quick and easy. Will make again!Read More
We had this for dinner last night and everyone loved the chicken. I used boneless chicken breasts, so I cut the cooking time by half and also used half the butter. I doubled the spices but not the flour as well per all the other reviews. Chicken was juicy and very good. All the kids raved! Quick and easy. Will make again!
Very good. I used skinless, boneless chicken breasts because my family isn't fond of bone-in chicken. This was very good and very easy to adapt to your own tastes by adding whatever spices you like. Next time I will add a dash of cayenne pepper.
Like everyone else, I've cooked chicken a million different ways. (Slight eggageration, maybe.) But, this is the best "fried" chicken ever!!! I'll never go back to the pan fried again. I cooked it per the recipe, except I doubled the recipe and used a package of six leg quarters. I separated the legs and thighs and had to use two pans. (Quite reasonable at $.69/lb.) The coating was as if it was fried and had a beautiful golden/brownish color. My octogenarian father raved about it as soon as it hit the table. Wife made excellent gravy..I'm good with gravy only out of a jar. The flavor was great!! This is now my new staple. Thanks Candy!!
I hate chicken skin, so I was apprehensive about making this for my husband. The skin, when the chicken was done, snapped like a twig. I'm going to gain ten pounds eating the skin now! And my husband says it's the best chicken he's ever had. (even better than his mom's!)
I couldnt stop raving about this chicken the whole time I was eating it! I used bone in breasts and I tried 1 with the skin on and 1 with the skin off. I liked the one without skin better as it allowed the seasonings to really penetrate the meat. The meat stayed so moist. I doubled all the spices, didnt use sage and added a touch of cayenne pepper. I also added onion powder and garlic powder. A keeper in my recipe box!!
Good chicken! I added some garlic powder and onion powder to the flour mixture and it was soooo good! Also, I removed the skin before cooking and it came out just as crispy and tasty.
This turned out very well. I feared that it would be too bland for our tastes as written, so I made some minor adjustments to ensure the chicken would be flavorful. I did soak the chicken in salt water for about an hour to draw out the blood, but that's just a personal preference. To the seasoning mix, I used heaping measurements of all the spices listed, plus added 1/2 teaspoon of both onion powder and garlic powder. I also seasoned the chicken itself with garlic powder and black pepper before "shaking". Came out of the oven really crispy and had great flavor. We enjoyed it, thank you :)
My husband really liked this recipe. I used boneless skinless chicken breasts instead of bone-in. I also used seasoned salt instead of regular salt, and I added a couple dashes of garlic and onion powder. Oh and I added a bit more paprika for color. The chicken was tender, and the "crust" was flavorful. Will use this recipe again!
add onion powder, garlic powder and parmesean cheese....adds extra punch...this is a very easy recipe... 1-2-3 and it's done.
Replace the flour with 50/50 bread or corn flake crumbs and freshly grated parmisan cheese. Onion and garlic wouldn't be out of place either, as well as a pinch of cayanne.
This was very good. I did chang two things. I used boneless skinless breast (less fat and calories) and instead of butter in the pan I brushed the chicken with olive oil before coating and bake less time. The chicken was moist and tasty and the change to olive oil reduced the fat and calories and also gave me one of my daily healthy oils for weight watchers.
This is my go to favorite!! Over time, in an attempt to make it healthier, I've started doubling the recipe and making it with whole wheat flour, oat or wheat bran and some flax meal. I also coat my pan with olive oil instead of butter. LOVE IT!!
Add some a garlic and onion spices and a little parmesan. Cayenne powder Seasoning salt instead of regular salt Bell's Poultry Seasoning Make sure chicken skin is dry before coating Spray foil lined pan or use cast iron pan
I've made this several times, both with and without the skin on the chicken. both are good. To make this with olive oil instead of butter, use about half the oil as there is butter called for (so, for 6 servings, use 1/4 to 1/3 of a cup). Put the oil in the bottom of your pan but DON'T put the pan in the oven until it is almost done preheating--when it reaches about 375 or 400 degrees, depending on how quickly your oven heats. this will allow the oil to get hot and then sear the chicken without smoking. then just cook as directed.
I followed the recipe as written and it was delicious! You may want to double up the spices for more flavor though. That's what I did the second time around because I loved this recipe and I knew that if I doubled it, it would be better, and I was right!
very nice taste,,only problem,,smoked my house right out,,cooking on that temp,,and prob,,my fault,,used a glass pyrex 9x13,,and it freaking blew up in my oven when I was about to take it out,,,,though we were hungry,,and looked and said,,it was fine and ate it,,we r still alive and not bleeding internally so we r good,lol..will make again with metal pan,,still smoked alot though...and yes I did double spices also...
Made this the other night and the family loved it. I read reviews and like others, I used bone in chicken thighs, reduced the butter to 4 Tbsp & doubled the spices. I started with 2 Tbsp of butter then when flipping the chicken, after 20 minutes, added another 2 for the last 20 minutes. I also used a 12 inch cast iron skillet. The chicken was KFC crispy on the outside & moist & tender on the inside. There was NO LEFTOVERS, & I wished I had made a couple more pieces. A little red pepper would spice it up a bit for those who prefer it that way.
I use italian breadcrumbs with the flour. Add any type of spices that you like. Instead of butter, I use butter flavored pam. Cuts down the the calories.
Loved this receipe, I added 4 tablespoons of cornmeal to the flour, gives the chicken a little extra chuck. Thanks for sharing.
I fixed this chicken for a family birthday celebration, and every piece disappeared! It was delicious & have already passed the recipe on to other family members. I followed the recipe exactly, and it turned out perfectly. :)
This recipe caught my attention because I was raised with the original "Shake&Bake" and I always helped. I tired this, with the help of my daughter, and it came out just like I remember! I did add a few extra spices - a teaspoon each of garlic powder, dried parsley and Old Bay seasoning - and it was wonderful! I made it with drumsticks and my kids loved it. I will reduce the amount of butter next time to 1/4 cup or less. Overall this recipe was, quick, easy and really tasty!
This is sooo good! When I first saw how simple the recipe was, I thought to myself that it wouldn't be too tasty; however, I was wrong! My family (including my toddler) loved it! I substituted olive oil instead of butter and removed the skins to make it a little healthier and it was so flavorful...tastes like fried chicken.
I used half the butter and it still came out perfect. It was a little bland for my taste, even though I upped the spices. I gave it 5 stars because the cooking method is excellent and I'm sure I can work out the seasoning issue.
Excellent!! Doubled the recipe and used approx 6 lbs of chicken. Added 2 teaspoons of Lawrys Seasoned Salt to the flour mixture and that made all the difference - it would have been very bland without it I think. I sprayed the bottom of the pan with Pam Butter spray. Chicken came fantastic. Baked at 450 for 20 min each side and it was perfect. 5 and 6 year old are begging me to make it again!
Very good and simple recipe. I have made it with and without the butter. When I made it with the butter, it came out a bit soggy and greasy. I also used it with pork steaks and added a couple tsp of garlic powder, came out great! Thanks!
This was great! I could tell it was going to be good after just 20 min. of baking, the house smelled awesome, I will make this recipe again.
I made this recipe for my in-laws and it was a huge success. The chicken came out juicy and tender, it was very delicious and very easy to make. The only change was I used chicken breasts rather than cutting up a whole chicken.
I didn't have sage so substituted poultry seasoning. Also added 1/2 tsp. onion powder ans 1/2 tsp garlic powder, and cut back butter to 1/4 cup.
I prepared and cooked this exactly according to the recipe. It was delicious! Quick and super easy!
Very delicious. No need for butter. I also added garlic and onion powder. I served with red skin potatoes which I halved and mixed with fresh parsley, chives, salt and olive oil. They baked in the same time as the chicken.
Great recipe! The chicken turns out really juicy, tastes just like down south fried chicken without the mess. I also tried using in with pork chops instead, and it still tasted delicious. One suggestion, try using Lawry's seasoned salt instead of regular, it adds a little kick.
very good excellent...used chicken breasts and less butter, my family loved it
Overall, a really good recipe and a nice alternative to pan-fried chicken or buying it at a store deli or fast food restaurant. I used a somewhat larger amount of chicken, 5 pounds of drumsticks and thighs (7 drumsticks, 5 thighs), so I decided to double the coating mixture to make sure there was enough for all the pieces. As per other reviews, I doubled the spices (actually quadrupled since I doubled the flour) and added 1 tsp. each garlic powder and onion powder. I also substituted 1/2 tsp. poultry seasoning for the sage. I was impressed by the fact that the coating stayed dry all the way to the last piece of chicken--didn't get wet and clump up like some coatings do. I used a 15"x10" pan and I actually used two sticks of margarine (1 cup) so the entire bottom of the pan would be coated. I cooked the chicken 25 minutes per side so it would come out crispy and golden brown, turning it only once, which is a rule of thumb for successful fried chicken. Forgive me if I sound excessive to some of you, but it did come out delicious and moist, and a fair amount of the margarine went in the grease can. There was just a bare minimum of sticking to the pan (a couple of the drumsticks), and the skin stayed on all of the pieces. Served it with microwave baked potatoes that I prepared while the chicken was in the oven, and sliced carrots. Great dinner that my husband and son both gobbled up!
Big Hit! Everyone loved it. So easy. I used chicken breasts. Cooked in about 35 mins. Very moist and flavorful.
I tried this last night with chicken thighs...I used alittle onion and garlic powder and instead of salt...I used seasoning salt...the skin came came off very crispy and meat was very moist and juiciy...my hubby really liked it and asked me to make it again soon!!
This is sooooo good! I use 1/2 butter and 1/2 olive oil. I also add additional spices such as onion/garlic powder, extra paprika, cayenne and some Penzey's Northwoods seasoning. The family devoured it - thank you for posting this recipe!
Delicious! I used raw chicken tenders instead of chicken with skin or chicken breasts. Instead of butter I just drizzled a tiny bit of olive oil in the pan! SOO good! Tasted like the chicken had skin when it didn't and almost tasted like KFC chicken! Will definitely make again!
Yummy!!! Very picky kids even ate this! I will be making again! Important to note... MUST use real butter. I imagine that makes all the difference. It would NOT be the same with margarine. AT ALL. And I just LOVE the sage in this... yummm!
I love this chicken, it's become a family favorite. I add a couple of splashes of cayanne pepper to the flour mix. It adds a little kick to the chicken.
Good recipe! I have used it many times but added garlic and onion powder (same amount as sage) and doubled the spice concentration vs flour.
This was wonderful! I used chicken breasts with no skin sliced into strips. The chicken turned out crispy, tender, and juicy. This is the only way I will 'fry' chicken. This would be great on salads too. So easy yet so delicious.
I am just learning to cook and I found this recipe SUPER easy. My 8 year old helped me and she loved the result too. My 11 year old gave it a "10." I used only half the amount of butter that it called for, doubled the spice amount but kept the flour amount the same, added some garlic powder to the flour, and didn't add sage since I didn't have any on hand. This has been an every week dinner. Tender and juicy EVERY TIME.
I used only 2 lbs of boneless, skinless chicken breasts and they were still very juicy. Doubled the paprika, sage and black pepper. Also, added little bit of ground red pepper, onion powder, and parmesan cheese. And used only a couple of tablespoons of butter. Came out juicy and crispy and delicious!!
This recipe was PERFECT! Very quick, very simple. This was the first time in months, the family sat down to eat, and no one complained about the food. I paired it with simple green beans, and easy macaroni (thank you Velveeta!). Fantastic recipe. I will surely be using it again.
Very good, quick and super crunchy skin. Have made it several times.
Not bad. I really loaded up on all the seasonings (a tablespoon each of paprika and sage, half a tablespoon of pepper) except the salt and omitted the butter because I thought it would make the dish too greasy. The skin was the best part of the dish. It was very crispy. I think it could have used a little something extra though. I might make it again but I think I'll add some rosemary and thyme next time.
I like how with this recipe you can use any seasonings that you want to. I think the chicken turned out pretty tastey and juicy. Thanks for sharing.
This is very good
We all loved this! Very tasty! I was looking for a recipe for chicken drumsticks, and this was perfect for them. I like the fact that they're baked, because I don't have too much luck deep frying drumsticks...the outside cooks alot faster for me than the insides, and I certainly don't want undercooked meat. So this was good, and the meat cooked just right. Thanks for sharing this recipe Candy!!
TIPS: FORGET THE BAG! I always find more is wasted than used. I sprinkle it on, much better control, not much waste if the meat is all pushed together. And also some fine ground corn flour. Great tasting chicken!
This was easy! I didn't use the butter though. I sprayed the pan with Pam spray and the chicken turned out tasty and much lower in fat.
The chicken was good but no different then regular baked chicken, just more calories. I followed the recipe exactly as posted. I expected it to taste like fried chicken. If I just wanted baked chicken I wouldn't have taken on the extra calories with the flour coating and baking in butter. No I would not recommend this recipe to friends
This is very taste. I used chicken breast. Bake 30 minutes.
It wasn't the seasoning/spices that made this recipe for me as much as it was the "technique." I have never cooked chicken pieces like this before, was always told to cook chicken "LOW HEAT" for tender chicken, but this recipe was Fantastic! The chicken was tender and cooked to perfection. Thanks for a great recipe!
This is literally the best chicken I have ever ate!!! I added a little garlic powder too and it added a great touch....
Can I give it 6 STARS? It was great and so much cheaper than store bought! Crispy and juicy. My family loved it. The changes I made was adding 1/2 tsp garlic powder and 1/2 tsp season all salt. I also decreased the butter to 1/4 cup. PERFECT!!!
made this just as the recipe is written and it was a deeee-lish! so easy and so tasty.
A better option is seal the chicken first on stove top, 5 minutes on both sides. Then place in oven. A lot healthier and it is oven fried where as the oil drips off. Still as tender as this recipe.
I made this the other nite for dinner and not only did i find this excellent so did the rest of my family the only thing i did different was melted the butter in the microwave then put it in the oven just so it wouldn't burn whle melting i will be making this again for sure
Very, very good and super easy. I used boneless, skinless chicken breasts and added some onion and garlic powder for personal taste. I made this tonight and we gobbled it up. Thanks for the recipe.
VERY good and very easy!
Great starter recipe! A summary from all the reviews is: Make the spices your own!! I sprayed my baking dish and chicken parts (prior to flour coating) with butter flavored Pam. Of course I threw in some of my trusty Emeril's seasoning to boost the flavor. Good stuff - a regular in our house and a great use for those more economical (bone in w/skin) cuts of chicken we are using in these tough $$ times. Highly recommend!!!
Yummy! I made with boneless, skinless chicken breasts. Very moist and tender. The fam loved!
this was surprisingly good. i used boneless breasts but will try with leg quarters. the only thing i'll do next time is spray my foil lined pan with non stick spray. this is a keeper1
This was okay but I wouldn't make it again. I cut the butter back to 3-4 tbs and it was still pretty greasy. Plus I added a lot of seasoning and it didn't really have much flavor. I used all drumsticks. The skin was the best part, as it usually is w/ fried chicken.
Loved this. Did use reviewer suggestions and used boneless/skinless breasts. I also used olive oil instead of butter and I added a bit of garlic powder. Quick and easy and best of all, delish. New family favorite.
I made this on a whim after finding it in my email. It was perfect because I had all the ingredients and it would be a fast meal. I omitted the butter to keep it healthier, lower in fat and calories... it didn't need it. I did spray the dish with some cooking spray. I used only breast tenderloins They came out tasty and juicy. I also added a little extra spices. I used poultry seasoning instead of just sage and I added a little of my hot spice to give it some kick. My husband couldn't stop raving. Kids liked it, too. This is a great 'go to' meal when you need something fast and easy.
This was an easy and tasty recipe. I only did half of the recipe, in the event that I didn't like and wouldn't waste. I also used less butter and olive oil as others suggested. It had a nice flavor, as I thought it would be bland. It was just right! A nice way to have fried chicken not cooked in oil! Thanks for sharing!
Everyone in my family loved it and ate it. That is hard to do with 3 kids under 6 and a picky husband. I added some onion powder and used sea salt instead of regular salt. It would be nice a little spicer with some cayenne, but I think then my kids wouldn't eat it.
I fixed this baked chicken for my mom's 80th birthday dinner. It was a winner by the whole family especially by my sweet husband. I used thighs and legs and changed the spices somewhat. I added onion powder, garlic powder, salt and pepper. I left out the paprika and sage. Also I used only 1/4 cup of butter, as suggested by others. I will be making this again. Thanks Candy for this great idea!
My go-to easy chicken recipe that everyone likes.
I love this. I always double-up on the spices (not the flour).
Oh this was terrific and easy. I love recipes that I can stick in the oven after work. Don't change anything. Long live butter!
This was great, but the spices were on the bland side so I doubled it (except the salt) the next time. The chicken was crisp and flavorful, much like baked fried chicken! I'll definitely be making this again when I want a quick and easy dinner.
Fantastic. Just the kind of thing I like - simple and it tastes good. I liked the top reviewer's suggestion of leaving out the butter, but I did use a little bit of it rather than leave it out completely - about a tablespoon of butter and another of olive oil. Thanks for a quick, easy recipe where I can control the salt and know exactly what's in the coating.
I'm glad my moma is not around, this is so good i would Slap my moma .
Chicken turned out delicious! I substituted 2tbsp olive oil for the butter and added onion powder & garlic and left out the sage. Turned out delicious.
I used boneless skinless chicken breasts. All my delicious crispy coating ended up in a puddle in the bottom of the pan. Kind of disappointing. I even reduced the butter, but it still came out soggy. I will have to try try again.
Very quick and easy. Normally, I follow the recipe to the letter, the first time I do it, but so many other suggested adding garlic powder that I could not over look that. I also added a little onion powder as well. Everything else was according to the recipe. This was very moist, tasty, and best of all, easy to do. Thanks Candy
Good, easy recipe for chicken. You can add any spices/herbs to the flour mixture to change it up & make it lots of different ways. To cut down on the butter, just bake the chicken skin side up the whole time, and 10 min. before it's done brush with a bit of melted butter (can even cut that with olive or canola oil) for the crispy skin - yum!
I LOVED this recipe cuz it calls for REAL chicken, not boneless, skinless chunks of chicken, my family is fond of bone in chicken and this one worked well for us! tyvm for posting it. i DID add more seasonings and sprayed the baking pan with oil rather than the butter but was still wonderful. We are fans of leg quarters and I take delight when I seem recipes for something OTHER than "boneless skinless breasts" UGHHH
I took the advice of other reviewers and cut the butter - only used 2 T. Also had to cook the breast pieces about 10-15 min. longer. This one was a hit, especially with the kids.
Tasty and quick but definitely double the spices if you like seasoning. I added 1 tsp ea garlic powder and onion powder.
I am rating this 5 stars because I have five in my family and we all thought it was awesome! I used boneless skinless chicken thighs and cut back on the butter. Also added some garlic powder and onion powder as some had suggested. Will be making this again soon!
We like our chicken a little crispier, so we use 1/4 cup all purpose flour and 1/4 cup corn starch. I also add a teaspoon of cayenne pepper.
Pretty darn good for such an easy recipe. Cut the butter in half though because it can get pretty greasy. I drained the excess butter in the end and let the chicken get nice and toasty. It was delish!
This was very good. But is the nutrition info for this correct? It seems alittle high for something that's baked instead of fried!
We couldn't keep enough chicken on the kids' plates!
the chicken was so moist. Definately will use less butter next time. Possibly even cook it a bit shorter.
very good and very easy.
Was a little too dry, I marinated my chicken the next time I made it in Italian dressing first.
The name is a little deceiving, its more like oven fried chicken, but still turned out great. I omitted the sage and added cayenne pepper and garlic powder I also used crisco instead of butter. I made 7lbs of it for whole family and there was only a few pieces left. I suggest adding a lot more of the spices than it calls for, I didn't measure just kinda dumped it in there. It was a little greasy and I put it on rack to "dry" after it was done. Definitley a keeper recipe though.
This was quick an easy for a new cook like me. I have had to learn how to cook as of 3 months ago i had never cooked. i find some of the language is difficult like some cooking terms.
This has become a staple at my house. My kids even like it. I cut the butter in half (at least) and, if I could get PAM in Switzerland, I'd try that instead of butter. I also throw in whatever spices I feel like (cumin, cayenne pepper, ginger, you name it) along with the paprika and salt. A good, basic recipe.
Very good! A simple and tasty alternative to the expensive packaged chicken coatings. We will definately make this again!
Easy but satisfying dish! When we crave for a healthy alternative to KFC, we make this. My modifications are as follows > 1. I substitute chili powder for paprika, and thyme for sage, since I have neither. > 2. I double spices (thyme and pepper), and add equal amount of celery seeds. > 3. I substitute oil for the butter since I do not usually keep some butter. This is a very good base recipe.
good but not great. for me it was a little salty & missing something. the skin was nice & crispy & the meat was juicy. all in all not a bad basic recipe... thanks for sharing.
My family loved this recipe. I added some ground chipotle pepper to the coating mixture and it was delicious. Really quick and easy to prepare. I did, however, add about ten minutes to the cooking time because I used really large bone-in split chicken breasts.
Chicken juicy, but tastes like sausage. Beware the SAGE!