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Roast Chicken (Shake & Bake Style)

About this recipe

Here’s the original coated-chicken recipe from before Colonel Saunders screwed it all up. In the olden days, people used to bake their coated chicken; they never fried it. Back then, frying chicken was considered foolish since everybody knows chickens can’t fry.

Instructions

Wash:

Place in a bowl with:

Mix, cover, and refrigerate for 1 hour (or more).

In a large bowl, make a mixture of:

In another bowl, beat together:

Dip each chicken piece in beaten egg and coat in bread crumbs. Place on cookie sheet sprayed with Pam. Bake at 350-375°F (even 400°F) for 45 minutes, then turn and bake another 30 minutes. The chicken is done when it’s golden brown.

Notes