Shake And Bake Chicken Recipes

EASY SHAKE AND BAKE CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated.
• 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.

SHAKE AND BAKE CHICKEN

Steps:

• Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
• Rinse you chicken thighs, then pat dry with paper towels.
• Brush olive oil on both sides (all surfaces) of all the chicken.
• In a large Ziploc plastic bag add the bread crumbs, optional cornmeal, salt, paprika, celery salt, garlic powder, ground black pepper, onion powder, chili powder, plus optional oregano and parsley if desired. Close the bag and mix the ingredients together by shaking the bag gently until well combined.
• Reopen the bag of breadcrumbs and seasoning, then place 1 chicken thigh in the bag at a time. Seal the bag leaving a bit of air in the bag.
• Next, shake gently to coat the mixture over the entire chicken thigh until coated on all sides. Place the coated chicken onto your prepared baking sheet, leaving space between the chicken thighs. Repeat for each thigh, then discard any remaining breadcrumb mixture.
• Bake in your preheated oven at 400°F (205°C) for approximately 40-45 minutes, until cooked through and the internal temperature is 165°F (74°C). Remove from the oven when done and serve immediately.

SHAKE AND BAKE CHICKEN IS EASY TO DO

Steps:

• Preheat oven to 450*F.
• Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated.
• 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.
• My Note: I used skinless, boneless chicken breasts because some of my family isn't fond of bone-in chicken. GOOD LUCK with that one kid! 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. Will I did have some 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 kids request it. Chicken was juicy and very good. All the kids raved about it! Quick and easy. Will make again!
• I've cooked chicken a million different ways. (Slight exageration, 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 family raved about it as soon as it hit the table. My wife made excellent gravy.The kid's are good with gravy only out of a jar. The flavor was great! This is now my new staple.
• 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.