Easy Shake and Bake Chicken Recipe - Allrecipes.com
Easy Shake and Bake Chicken Recipe
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Easy Shake and Bake Chicken
Spices added to the coating make this chicken extra yummy. See more
  • READY IN 50 mins

Easy Shake and Bake Chicken

Recipe by  

"This is a quick dinner and very enjoyable!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated.
  3. Melt butter/margarine in a 9x13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2006

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).

Most Helpful Critical Review
Feb 24, 2011

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.

Sep 28, 2006

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!

Dec 11, 2003

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.

Sep 28, 2006

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!!

Jun 22, 2003

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!)

Sep 22, 2006

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.

Sep 27, 2006

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!!


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  • Calories
  • 460 kcal
  • 23%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 32.6 g
  • 50%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 31.9 g
  • 64%
  • Sodium
  • 590 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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