Crispy Shake & Bake Chicken Recipe Has All the Taste Without the Additives (9 Ingredients) by Donna John

In 1965, General Foods introduced a seasoned breadcrumb coating in a box called Shake 'n Bake that was marketed to taste like southern fried chicken. If you're like me, you grew up eating this oven-fried chicken. This convenience food product will always be a part of my childhood, but as an adult, I know I can make something that tastes pretty close without all the added ingredients (monosodium glutamate, dextrose, hydrolyzed corn protein, high fructose corn syrup, corn maltodextrin and caramel color, to name a few).

This crispy shake and bake chicken recipe was a huge dinner success. The chicken was juicy, crispy and full of flavor, pretty reminiscent of that childhood classic. You don't need any complicated ingredients to make this chicken dinner. Here is your shopping list: bone-in chicken pieces (I used leg quarters I cut up), flour, salt, black pepper, paprika, ground sage, garlic powder, onion powder and butter. And yes, you get to shake!

To make this high-protein, low-sugar oven-fried chicken, put all the ingredients into a food storage bag. Shake! Place the chicken in a little melted butter and bake, flipping once, until juicy, crispy and golden brown. The original recipe called for 4 tablespoons of butter. I reduced it by half and still had fabulous results. Check out the health benefits of protein in our diets.

Serve this fried chicken with your favorite side dishes. Being nostalgic, I served mine with corn on the cob and a salad with honey mustard salad dressing. Simple and delicious.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 6 bone-in chicken pieces 
• 1/2 cup flour
• 1 teaspoon salt (or to taste)
• 1 teaspoon paprika (I used smoked paprika)
• 1/4 teaspoon ground sage (I used a bit more)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• black pepper, to taste
• 2 tablespoons butter

Here's how to make it: 

1. Put the flour and all the seasonings into a food storage bag. (For gluten-free chicken, use gluten-free flour.)
   
2. Put the chicken into the bag.
   
3. Shake! Be sure to coat the chicken completely.
   
4. Put the chicken, skin side down, into the melted butter in a baking dish. (To easily melt the butter, put it into the baking pan and place in the preheating oven while you mix up the seasonings and coat the chicken. For easier cleanup, line the baking pan with parchment paper or aluminum foil.) Bake in a preheated 425-degree F oven for about 20 minutes. (My chicken was done and super juicy at 40 minutes, but size of the chicken pieces will affect cooking time. If you're in doubt, use a food thermometer. The chicken is done at 165 degrees F internal temperature.)
   
5. Flip the chicken over and continue to bake until cooked through, about 20 to 25 more minutes. Store any leftover chicken in an airtight container in the fridge.
   
   

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