Recipe by Candy
"This is a quick dinner and very enjoyable!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chicken, cut into pieces
ground black pepper
I actually left out the butter and didn't miss it - chicken was still juicy. Even used chicken breasts. While it does seem that the nutrition info is a bit high, for those questioning baked vs. fried, you should know that baking (with half a cup of butter!!!) does not mean it's healthier than frying. It's not JUST the method of cooking, but simply the amount of oil/butter you use. Look here for the nutritional info for 1 cup of butter: http://www.calorie-count.com/calories/item/1145.html
Half a cup would be around 90 grams of fat and 800 calories, not including the chicken itself. For each serving, that's over 20 grams of fat in butter alone. Also, each serving here is 1 pound of chicken (not distinguishing white/dark meat)! That's a big serving of chicken. Dark meat also has significantly more fat & calories compared to breast meat (3-4 times more).
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.
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!)
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.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Shake and Bake Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 293
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Spices added to the coating make this chicken extra yummy.
This could be the fastest, easiest chicken Parmesan you’ll ever make.
Discover a terrific shortcut to flavorful Italian-inspired baked chicken breasts.