Recipes

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:

  • 4-5 lb. chicken pieces (remove skin from breasts and thighs, leave skin on legs and wings).

Place in a bowl with:

  • 3-4 tbsp. olive oil,
  • 3-4 tbsp. chopped fresh sage and/or rosemary,
  • 1½ tsp. salt, 1 tsp. black pepper, and ½ tsp. garlic powder.

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

In a large bowl, make a mixture of:

  • 2-3 cups bread crumbs,
  • 3-4 tbsp. chopped fresh parsley,
  • ¼ tsp. salt and ¼ tsp. black pepper.

In another bowl, beat together:

  • 3 large eggs,
  • ¼ tsp. salt and ¼ tsp. black pepper.

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

  • You can bread the chicken the night before.
  • If you double or triple the batch, it will take longer to cook.
  • The longer you leave it in the fridge, the stronger the spice gets.
  • This is great for a party (make ahead and just nuke before serving), or to take to a picnic.
  • It’s best to use chicken with bones. Buy those fresh legs with backs attached and split them into leg, thigh, and back. Then use the backs for chicken soup.
  •  
    Okay, you could fry the chicken. Use canola or vegetable oil, and make sure it’s just the right temperature. Too hot and the chicken burns; too cold and oil soaks into the meat.

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