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Easy Shake and Bake Chicken

"This is a quick dinner and very enjoyable!"
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50 m servings 460 cals
Original recipe yields 6 servings


  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 590 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 536
  1. 694 Ratings

Most helpful positive review

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....

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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....

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 no...

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 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 ...

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...

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 ...

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 sal...

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 o...