Easy Shake and Bake Chicken Recipe

Excellent recipe! I opted for skinless, boneless chicken breasts as my family prefers them over bone-in chicken. It turned out delicious and was easily customizable with different spices. I plan to add a hint of cayenne pepper next time for an extra kick.

We enjoyed this dish for dinner last night and the chicken was a big hit with everyone. I opted for boneless chicken breasts and reduced the cooking time by half, as well as cutting the butter in half. Following the advice from other reviews, I doubled the spices but kept the amount of flour the same. The chicken turned out juicy and delicious. The kids couldn't stop praising it! This recipe is quick, easy, and definitely one to make again!

I absolutely love this new method for making fried chicken - it's easier, cleaner, and healthier! After reading through some other reviews, I made a few adjustments to cater to my personal tastes. I decided to double the amount of spices used, and seasoned the thighs and drumsticks in the morning with a mix of garlic, onion powder, and other spices before letting them sit in the fridge. When it was time for dinner, I took the chicken out 30 minutes before baking, preheated my cast iron skillet in a 425-degree oven with a mixture of 1/4 cup butter and 2 tbsp. olive oil. I combined the leftover spice mixture from the morning with flour and seasoned breadcrumbs, shook it all up, and coated the chicken pieces before placing them skin side down in the skillet. After baking for 25 minutes, I flipped them over and baked for another 20 minutes. The chicken turned out moist, crunchy, and packed with flavor. This will definitely be my new go-to recipe - no more messy stovetop frying, just delicious results every time!

I have four boys, so I often opt for chicken drumsticks since they are usually on sale. After baking them, I use the flavorful drippings to make a delicious gravy - simply remove the chicken, add flour and chicken stock to the pan, and simmer until it thickens. Pairing this with mashed potatoes, microwave-steamed green beans, and cornbread creates a quick, easy, and budget-friendly weeknight meal that is a hit with everyone.

After reading the reviews, I decided to make some adjustments to the recipe. I doubled all the spices and included 1/2 teaspoon of garlic powder and onion powder in the mix. I generously seasoned the chicken legs with the spices and then coated them in a mixture of flour, 1/4 cup of seasoned breadcrumbs, and the remaining spice mix by shaking them in a bag. I preheated my roasting pan in a 425-degree oven with 1/4 cup of butter and 2 tablespoons of olive oil until they were melted. I then added the chicken to the pan and baked it for 25 minutes, flipped it over, and baked for another 20 minutes. The chicken turned out crunchy, tender, and absolutely delicious. The whole family enjoyed it.

I absolutely adored this recipe! It has completely replaced Shake 'n Bake in my household. I substituted a cup of panko for a cup of flour and the result was amazing. It has become a family favorite now, and it's perfect for making nuggets as well. Preheat the oven to 400 degrees Fahrenheit. Cut boneless chicken into 2-inch pieces, coat with the mixture, and place them on a parchment paper-lined cookie sheet. Bake for approximately 14 minutes or until a meat thermometer reads 160 degrees Fahrenheit. Highly recommend trying this out!

This is the closest I've ever come to tasting oven-baked chicken that rivals fried chicken. The only changes I make are letting it cook for 25 minutes on each side instead of 20, and using bone-in thighs instead of a whole chicken cut up.

Great recipe! This is an amazing substitute for fried chicken with minimal cleanup. I took the advice to marinate the chicken in the fridge for a few hours before cooking. I also mixed a quarter cup of breadcrumbs into the flour and generously seasoned it with seasoning salt. The family absolutely enjoyed it! A helpful tip is to maintain the heat at 450 degrees. Initially, I attempted to cook it at 400 degrees and the flour didn't get crispy. Thank you for sharing such a fantastic recipe!

This recipe was a breeze and turned out wonderfully! "Easy" and "excellent" are definitely two words that describe it perfectly. I decided to double up on all the spices and incorporated generous amounts of garlic and onion powder. Opted for two large chicken breasts, totaling 1.5lbs. Baked at 450°F for 10 minutes, flipped the chicken, and continued baking for another 15 minutes in an 8x8 metal baking dish with half the amount of butter suggested. Used a meat thermometer to ensure it was cooked thoroughly. The chicken turned out incredibly tender, juicy, and packed with flavor! The skin had a nice brown color to it as well. This recipe is definitely going to be a regular addition to my weekly dinner lineup!

Peanut oil is a great alternative to use in this recipe, and you can even mix it with butter for added flavor. Instead of using sage, I decided to substitute salt and garlic powder. For a thicker and crunchier crust, try coating the chicken by shaking it, dipping it in egg, and then dredging it in crushed cornflakes. To add a unique twist, you can drop large garlic cloves into the heating oil and then spread it on bruschetta with goat cheese while you're cooking. Have fun experimenting with different flavors and textures!

This recipe was a nostalgic delight for our family. I had almost forgotten how much we loved Shake and Bake chicken when our two sons were still living at home. It had been years since I last purchased the prepackaged mix, but stumbling upon this recipe reignited those fond memories. I made a slight modification by incorporating a mixture of panko bread crumbs and flour in equal parts, and the result was fantastic. I am eager to recreate this dish again soon.

I have prepared this dish several times for my family, and it has always been a huge success! They prefer it with a bit more heat, and this recipe serves as an excellent foundation to add even more spice to it.

I have made this recipe many times, but I recommend using 2 teaspoons of Cajun or jerk seasoning instead of the regular seasonings. Also, using a mixture of 50% oil and 50% butter makes it extra crispy.

Absolutely loved this recipe! I decided to enhance the flavors by doubling the spices and incorporating onion and garlic powder. Without a doubt, it turned out to be the best chicken dish I have ever made - we couldn't get enough of it. Paired it with creamy mashed potatoes and fresh green beans. As my husband was tidying up, he couldn't resist dipping a potato into the flavorful pan drippings and said it was absolutely delicious. This recipe is definitely a keeper!

I gave it a try and absolutely adore it. Incredibly juicy and bursting with flavor.

Absolutely delicious! Quick and simple method to prepare a large quantity of fried chicken in no time!

One small modification I made was adding garlic powder to the flour mixture. Other than that, I followed the recipe exactly as written. The whole family absolutely adores it - this has become our favorite go-to recipe for "fried chicken"!

I didn't have any sage, so I improvised with what I had on hand... I used a mix of garlic powder, rosemary, tarragon, thyme, and a pinch of chili pepper flakes.

My husband absolutely adored this! He even suggested that I share this feedback somewhere! 😊

Great base to start with for savory dishes. Perfect for trying out various spices and proportions. I tried using rice flour and it turned out well.