For a delicious and incredibly simple family dinner, shake chicken in a mixture of flour and seasonings before baking it in butter till golden and crisp.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 3 pounds chicken, cut into pieces
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- ¼ teaspoon sage
- ¼ teaspoon ground black pepper
- ½ cup butter
Instructions
- Preheat the oven to 450 degrees F (230 degrees C) and gather all ingredients.
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- Mix flour, salt, paprika, sage, and pepper together in a resealable plastic bag. Place chicken parts into the bag; seal and shake until well coated.
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- Dotdash Meredith Food Studios
- Melt butter in a 9×13-inch baking dish in the preheated oven. Arrange coated chicken pieces in the baking dish skin-side down and bake for 20 minutes.
- Dotdash Meredith Food Studios
- Turn chicken pieces over and bake until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Dotdash Meredith Food Studios
- Serve hot and enjoy!
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Nutrition Facts
| Calories | 460 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 138 mg |
| Dietary Fiber | 1 g |
| Protein | 32 g |
| Saturated Fat | 15 g |
| Sodium | 590 mg |
| Sugars | 0 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Exactly the way I wanted it to, easy and tasty
Loved it! I’ll never buy shake n bake again! Added a Cup of panko in place of cup of flour. Was awesome, family favorite now.Great for nuggets too. Oven 400° . Cut bnless chicken into 2″ pieces coat with mixture…place on parchment paper lined cookie sheet for approx. 14 min. Meat therm should read 160°
Loved this. I bought the smallest chicken I could find which was 4 1/2 lbs so I started with 3/4 cups flour and doubled spices. Even with that the chicken needed more so I took some out of the bag and put them in the pan and added more flour to the bag.. I also sprinkled more on top of what was already in the pan and sprinkled more paprika over all. Next time I would use 2 pans for that much chicken as mine was crowded in the 9×13 pan and wasn’t quite as crisp looking as the author’s. Still great tho!
Great recipe. An excellent alternative to fried chicken with much less cleanup. I followed some of the suggestions and seasoned the chicken for a few hours in the fridge beforehand. I added about a quarter cup of breadcrumbs to the flour and seasoned it with seasoning salt generously. The family loved it! One tip is to make sure you keep the heat at 450. At first I tried to cook it at 400 and the flour didn’t crisp up. Thanks for a great recipe.
I made it with half panko breading and half flour. Otherwise, no changes. Perfect!
Scrumptious and easy clean-up.
I added 1/4 tsp each of onion powder and garlic powder, but only 1/4 cup of flour and 1/2 stick of butter, based on other reviews. I had two thighs and eight wing segments on hand, a little over 1#, but used the full amounts of spices. Okay, just not great. I took the wings out at 23-25 minutes so they were not overcooked and baked the thighs for the full time. That being said, this is a great method for cooking chicken, as they were crispy and moist. I’ll use this method again, but using Chef John’s Pastrami Wings spices, which are so good.
After reading other reviews, these are the adjustments I made. I doubled all spices and added 1/2tsp garlic powder and onion powder to the spices. Then I sprinkled chicken generously with spices, I was using legs. Next I put the flour, along with 1/4c seasoned breadcrumbs and the remainder of the spice mix into a bag, added the chicken and shook to coat. I preheated my roasting pan in a 425 degree oven, with a 1/4 cup butter and 2 tbsp. Olive oil until they were melted. Then added the chicken to the pan and baked it for 25 minutes, then flipped over and baked another 20 minutes. Chicken came out crunchy, tender and delicious. The whole family loved it.
Just blah. Not enough seasoning. Chicken was tender (I used bone in thighs) but no flavor at all. The chicken on the bottom was gooey. I believe it had too much butter and fat from the chicken. Too soggy for me.
Try again with doubling all spices.
Just added 1/2 teaspoon Cayenne pepper, fantastic recipe, very juicy
This easier, cleaner and healthier method for fried chicken is definitely a keeper. After reading other reviews a couple things I did differently to suit my tastes. I doubled the spices, then seasoned the thighs & drumsticks in the morning which included garlic and onion powder along with the other spices and returned to the fridge. At dinner time, pulled the chicken out 30 minutes prior to baking, preheated my iron skillet in a 425 degree oven, with a 1/4 cup butter and 2 tbsp. Olive oil. Dumped all the leftover spice mixture from the morning into the flour, added 1/4 cup seasoned bread crumbs shook it all up and placed it skin side down into the skillet. Baked for 25 minutes, then flipped over and baked another 20 minutes. Chicken came out moist, crunchy and very flavorful. New go to, no more frying on the stove, no messy stovetop and it tasted fabulous!
Easy to make but rather bland. Next time i try this I will up the spices and use cornstarch instead of flour.
An excellent recipe!!! Tonight I am using Pork Chops instead. YUMMO!!!!❤️
I added a little celery salt to bring out the flavor of the chicken. It was great.
I grew up with shake and bake. Plus I love the easy recipe and so now I have to make this. Thank you
I’ve been making a similar recipe for many years with very few differences. I use all the same ingredients minus the sage and only 1/2 teaspoon salt (garlic salt). I bake it at 425 degrees for 30 minutes on each side. Next time I make oven fried chicken, I’m going to try your version
I go get the original shakenbake but I also ground up Doritos in my blender and mix it with the shake n bake I used original Doritos but there are so many flavors you could use depending on which you like best, I got breast and cut them up into small pieces like nuggets they came out sooooo good it’s only way I with do it now 400 on the temp 20 min bake I flip them over @ 10 min
Wayyyy too much butter. So much so that mine just got soggy..
The best chicken I’ve ever had snd di easy to make
I buy shake & bake extra crispy chicken in box. I add a little salt to it and put it into plastic bag supplied in the box. Add chicken to bag and shake it up to coat it. Pop it into my air fryer at 370 for 11 minutes, then turn pieces over and cook for another 11 minutes. Delicious!!!