Shake and Bake Chicken made with chicken pieces, flour, butter, and pantry spices. A homemade take on a nostalgic classic—crispy and golden.
I’ll be real with you—I didn’t plan to make dinner that night. It was one of those “I’m-too-tired-to-pretend-I-have-it-together” Tuesdays. The kind of day where your kid tells you they need to dress as a 1920s newsboy for school the next morning and all you’ve got is a Paw Patrol hoodie and a stress headache.
Anyway, I opened the fridge, saw a pack of chicken that needed cooking yesterday, and remembered this old Shake and Bake Chicken recipe I scribbled in the back of a notebook years ago. Homemade. No box. Just me, some flour, a Ziploc bag, and a whole lot of hope.
Twenty minutes later, the house smelled like golden, buttery triumph. My kid wandered in asking what was cooking (a miracle). My partner peeked over my shoulder. Even the dog sat up straighter. That’s the thing with this recipe—it’s humble, but it hits. Every time.
Why You’ll Love This Shake and Bake Chicken Recipe?
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It’s foolproof. I mean, if I can pull it off half-asleep in pajama pants, so can you.
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One dish, one bag. No flour explosion, no three-step breading station, no mountain of dishes.
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It actually gets crispy. Without frying. Without splatter. Without regret.
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Customizable as heck. Got Italian seasoning? Cajun spice? Lemon zest? Go wild.
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It feels like home. Like grandma made it, but you get all the credit.
Let’s just say it’s the kind of meal you make once, and then you keep coming back to—especially on the nights where takeout feels like too much effort.
Ingredient Notes:
You’re not gonna need anything fancy. You probably already have this stuff:
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3 lbs chicken, cut into pieces – Bone-in, skin-on makes it extra juicy. But if all you’ve got are boneless thighs, go for it.
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½ cup flour – The crunchy coating MVP. Simple but essential.
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1 tsp salt & ¼ tsp pepper – Base flavor. Don’t skip.
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1 tsp paprika – For color and a little smoky edge.
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¼ tsp dried sage – Totally optional, but it adds this warm, earthy something that feels nostalgic.
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½ cup butter – We’re not skimping here. Butter = flavor, crunch, and happiness.
How To Make Shake and Bake Chicken?
Step 1: Preheat the oven
Crank it up to 450°F. You need that high heat to get that crispy golden crust. Meanwhile, melt the butter in your 9×13 pan inside the oven. It’s one less step and the smell alone will make you feel like you’ve already won.
Step 2: Shake like your dinner depends on it
Toss the flour, salt, paprika, sage, and pepper into a big resealable plastic bag. Then drop in the chicken pieces and seal it really well (unless you want your dog wearing flour). Shake it like you’re in a kitchen remix battle. Make sure each piece gets evenly coated.
Step 3: Arrange and bake
Carefully pull the pan with melted butter out of the oven. Place each chicken piece skin-side down in the hot, buttery goodness. Bake for 20 minutes, flip, then bake for another 20–25 minutes. You’ll know it’s done when the skin is crispy and an instant-read thermometer hits 165°F.
Step 4: Rest, then eat
Let the chicken sit for 5 minutes while you pretend to set the table but really just hover over the pan sneaking a bite. That buttery crunch is not meant to be shared (but go ahead and pretend you made it for someone else).
Want To Save This Recipe?
Storage Options:
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Fridge: Airtight container, 3–4 days. Boom.
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Reheat: Oven or air fryer is best. Microwaving will work, but don’t expect the same crunch.
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Freeze: Sure, but it’s better fresh. Wrap tightly, use within a month.
Also: cold chicken + hot biscuit = next day magic. IYKYK.
Variations and Substitutions:
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Spicy? Add cayenne or hot sauce to the flour mix.
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Garlic-lover’s edition: Mix in garlic powder or toss cloves into the butter.
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Herbed up: Go with rosemary, thyme, or Italian seasoning.
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Gluten-free? Swap flour for a GF blend or crushed rice cereal.
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Cheese crust: Add parmesan to the mix and don’t look back.
What to Serve with Shake and Bake Chicken?
Let’s be real—it’ll taste good with everything, but here’s a start:
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Mashed potatoes (because gravy, duh)
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Cornbread or biscuits
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Mac and cheese (double comfort)
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A fresh salad, if you’re trying to keep balance
Or just eat it cold over the sink. No one’s judging.
Frequently Asked Questions:
Can I use boneless chicken?
Yep! Just cut the cook time by 10–15 minutes. Keep an eye on it.
Why did my crust fall off?
Could be too much moisture—pat the chicken dry before shaking. And don’t skip the butter. Butter is glue. Delicious, crispy glue.
Can I make it ahead?
Sure! Coat the chicken earlier in the day and store in the fridge until ready to bake. Just don’t let it sit in the flour too long or it’ll lose its crunch.
This isn’t a “chef-y” dish. It’s a real life dish. It’s what you make when you’re tired, hungry, and one dish away from meltdown. It’s what you make when you want your kitchen to smell like love. And it’s the kind of dinner people remember—not because it’s complicated, but because it’s comforting.
So go ahead. Shake. Bake. Eat with your fingers. Dunk it in ranch. Tell your friends you made it from scratch and watch their eyes widen.
And if you try it, I wanna hear: Did you switch up the spices? Did someone fight over the last piece? Did you lick the pan? No shame. Just stories. Let’s talk chicken.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Shake and Bake Chicken
Ingredients
- 3 pounds bone-in skin-on chicken, cut into serving pieces
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- ¼ teaspoon ground sage
- ¼ teaspoon ground black pepper
- ½ cup unsalted butter
Instructions
Preheat the Oven
- Preheat the oven to 450°F (230°C). Place the butter in a 9x13-inch baking dish and set it in the oven to melt while preparing the coating.
Prepare the Seasoned Flour Mixture
- In a large resealable plastic bag or mixing bowl, combine the flour, salt, paprika, sage, and black pepper. Mix well to ensure even distribution of the spices.
Coat the Chicken
- Pat the chicken pieces dry with paper towels. Add the chicken to the flour mixture, seal the bag (or use clean hands if using a bowl), and shake or toss until all pieces are thoroughly coated.
Bake the Chicken
- Once the butter has fully melted and the baking dish is hot, carefully remove the pan from the oven. Arrange the coated chicken pieces skin-side down in the pan. Bake for 20 minutes.
Turn and Continue Baking
- Turn the chicken pieces over to skin-side up and return the dish to the oven. Continue baking for an additional 20–25 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Serve
- Allow the chicken to rest for 5 minutes before serving to retain its juices. Serve hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
