Homemade shake-and-bake chicken has never been easier or tastier, thanks to this super simple DIY recipe. This flavor-packed breadcrumb coating will make your chicken so crunchy. Mix it up and coat the chicken, then bake, and you will have a chicken dinner that everyone will love. It tastes even better than the store-bought version you remember!
Add some baked mac and cheese or roasted potatoes and garlic green beans for dinner!
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Are you a fan of fried chicken? I certainly am! What better family meal than a platter of salty, crispy, golden brown chicken and all the amazing sides? I’ll tell you. BAKED chicken.
This healthier-than-fried alternative has the amazing color and crunch of its classic counterpart without all the oil. Plus, with paprika, celery salt, garlic and onion powders, and black pepper, the breadcrumb coating is out of this world!
The spice-filled coating adds a unique twist to a traditional taste, especially if you opt for smoked paprika. Between the flavor and the texture, you’ll be making this recipe again and again.
It’s an easy recipe with an even easier cleanup and can be enjoyed by just about everyone coming to dinner. And with less time spent in the kitchen, you can spend more time at the table. Everyone wins!
❤️ Why I Love This Recipe
- Super easy. Just like the original Shake N Bake - mix, shake, bake, and dinner is done. What's not to love about that?!
- It’s healthier. Forget the deep fryer and skip the calories, not the flavor! I've even noted air fryer directions for super crispy chicken.
- Everyone will love it. Even kids will like this classic dish. I sure did as a kid (and so did my siblings).
🥘 Ingredients
You will likely already have most of these ingredients, but you might have to go spice shopping. If you have a batch of my homemade shake-and-bake breading on hand, you're already one step ahead.
Chicken
- Chicken Thighs - 4 bone-in thighs with the skin on are ideal for this recipe! You can, of course, use other cuts of chicken and pork chops. See the recipe notes for cooking times based on the original Shake N Bake directions.
- Olive Oil - 2 tablespoons of olive oil. Grab your trusty bottle of extra virgin olive oil (EVOO) for that boost in flavor!
Shake & Bake Breading Ingredients
- Breadcrumbs - 1 ½ cups of plain breadcrumbs or Panko (see my homemade Panko here). Both are excellent in this breading. I like to make my breading extra fine, so pop them into the food processor if you're nutty about texture like me.
- Cornmeal (optional) - 2 tablespoons of cornmeal helps create that appetizing golden color. It's completely optional, but if you do choose to use it and are also opting to make your breadcrumbs extra fine, then the cornmeal should go into the food processor with your breadcrumbs.
- Salt- 2 teaspoons of regular table salt is all that’s needed here to enhance the flavor of everything else!
- Paprika - 2 teaspoons of plain, sweet, or smoked paprika are always a great addition to meat seasoning!
- Celery Salt - ½ teaspoon of celery salt. This adds flavor and a bit of saltiness. If you don't have celery salt on hand, you can see all of my celery salt substitute options here!
- Garlic Powder - ¾ teaspoons of garlic powder. Garlic is amazing in any form and adds a unique flavor to everything it's in.
- Ground Black Pepper - ¾ teaspoon of freshly ground pepper is the best!
- Onion Powder - ½ teaspoon of onion powder. All the flavor of the real thing with a longer shelf-life.
- Chili Powder - ½ teaspoon of chili powder for a little warmth.
- Oregano (optional) - 1 pinch for extra flavor.
- Parsley (optional) - 1 pinch of parsley for a little color and flavor!
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Shake & Bake Chicken
There are only a few steps to flavorful, juicy chicken that is sure to have the whole family going back for seconds. This shake-and-bake chicken is quick, easy, and always a hit.
You'll need your measuring utensils, a basting brush, a Ziplock bag, a baking sheet, and a silicone baking mat or parchment paper.
This recipe makes enough breading to coat 4 chicken thighs, so there are 4 servings with 1 thigh per person.
Homemade Shake and Bake Chicken
- Preheat the oven. Heat up the oven to 400℉ (204℃) and line a baking sheet with parchment paper.
- Clean the chicken. Rinse 4 chicken thighs and pat them completely dry with paper towels.
- Prepare the chicken. Use a brush to spread 2 tablespoons (29.57 milliliters) of olive oil over all surfaces of the chicken.
- Mix the breading. Combine 1 ½ cups (162 grams) of breadcrumbs, 2 tablespoons of cornmeal (29.57 grams, optional), 2 teaspoons (9.86 grams) of salt, 2 teaspoons (9.86 grams) of paprika, ½ teaspoon (3.7 grams) of celery salt, ¾ teaspoon (3.7 grams) of garlic powder, ½ teaspoon (2.46 grams) of ground black pepper, ½ teaspoon (2.46 grams) onion powder, and ½ teaspoon (1 gram( of chili powder (plus optional pinch of oregano and parsley if desired) in a large Ziploc plastic bag. Close it tight and shake to mix.
- Shake. Open the Ziploc bag and drop in one oiled chicken thigh before resealing it. Shake until it’s fully coated with crumbs, then place it on your baking sheet. Repeat with the other thighs and throw away any remaining breadcrumbs. Make sure to leave space between each piece of chicken on the pan.
- Bake! Slide your baking sheet into the preheated oven for 40-45 minutes. The internal temperature should reach 165℉ (74℃), and the breading should be golden brown when it’s cooked.
- Serve. Remove from the oven and serve immediately.
🥗 What To Serve With
Shake-and-bake chicken is fantastic for any meal! Serve as a crunchy part of chicken and waffles for breakfast. Or, add a salad for lunch.
While it’s great straight out of the oven, add some dipping sauces to the table for kids or picky eaters. Or just because! BBQ sauce, honey mustard, or hot sauce would all be really delicious on this. Sweet and sour sauce also adds an amazing Asian flair.
Check out my full list of what to serve with shake-and-bake chicken right here.
💭 Angela's Pro Tips & Recipe Notes
- Drying the Chicken: Before breading, pat the chicken dry with paper towels until completely dry. This step is crucial for getting the breadcrumbs to adhere properly. After drying, coat the chicken in oil to create a sticky surface for the breading. While some recipes suggest using egg and flour mixtures, ice water, milk, or mayo, oil is a simple and effective option.
- Air Fryer Option: This recipe can also be made in an air fryer. Although each air fryer model is slightly different, a general guideline is to cook the prepared chicken thighs at 380℉ (190°C) for 24-28 minutes, flipping them halfway through the cooking process.
- Preparing the Air Fryer: When using an air fryer, spray the basket or tray with oil or use a perforated sheet of parchment paper to prevent sticking. Ensure the chicken pieces do not touch during cooking to avoid sticking and loss of breading, as well as to ensure even cooking.
>>>See All Of My Tasty Recipes Here!<<<
🥡 Storing & Reheating
Wrap with foil or store in an airtight container, and you can indulge in your leftovers for up to four days. Can’t be bothered to reheat? Try eating cold chicken on top of a salad for a garden-fresh summer meal!
As above, wrap it with foil or store it in an airtight container. You can keep cooked breaded chicken in the freezer for 1-3 months, though it’s likely to disappear before then!
*To best freeze shake and bake chicken, place the chicken thighs on a baking sheet to freeze (about 2-3 hours). Transfer the frozen chicken to an airtight freezer container or storage bag.
Reheating
The best way to reheat your leftover chicken is to put it in a casserole dish covered in foil and put it in the oven at 350℉ (175℃/Gas Mark 4) for 10 minutes. If pulling out frozen leftovers, increase the temperature to 375℉ (190℃) for 30 minutes.
You can also do this in an air fryer. Cook at 375℉ (190℃/Gas Mark 5) for 4 minutes, shaking the basket halfway through. If reheating from a frozen state, cook at 325℉ (163℃) for 16 minutes.
Reheating using either of these techniques will crisp up the coating after getting soggy in the fridge or freezer.
❓ Recipe FAQs
While I recommend thighs with the bone in because of the added flavor from the bone and juiciness in the cut, any piece will work. In fact, making chicken tenders from the breast meat will give you more of that tasty breading on each bite. And who doesn’t want that?
No, but still a close second! The main differences are the use of water vs. oil to make the coating stick and the spices in the coating. It also suggests using the coating on the pork as well as some chicken.
Of course! The original boxes of Kraft’s Shake ‘n Bake made their debut in 1965 when moms did most of the cooking, but many of them were starting to hold full-time employment on top of doing traditional household duties. It was an innovative way for working mothers to save some time on cooking and cleanup. The old ads focused on the benefits of baking vs. frying and how kids could help with dinner.
To prepare the chicken without a plastic bag, just mix the coating in a bowl and dip each piece of chicken individually. Carefully press the breadcrumbs and spice mix to every side of the chicken. This is a bit messier, but it will work just as well. Your kids might even have more fun getting their hands dirty than shaking a bag!
😋 🍽️ More Family Favorite Recipes
- Ground Beef Stroganoff - My favorite family dinner for using ground beef out of the freezer.
- Baked Italian Sausage - Juicy Italian sausages baked to perfection and ready to be plopped on a bun.
- Stove Top Meatloaf - Delicious homemade meatloaf that is super easy to prepare on the stovetop.
- Shrimp Pasta - An easy and satisfying pasta dinner for any seafood lover.
- Baked Pork Steaks - A simple and tasty main dinner course.
- Ground Beef Casserole - Pasta, marinara, cheese, and ground beef baked in one easy and delicious casserole.
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📖 Recipe Card
Shake And Bake Chicken
Ingredients
- 4 chicken thighs (bone-in, skin on)
- 2 tablespoon olive oil
- 1 ½ cups breadcrumbs (or Panko)
- 2 tablespoon cornmeal (optional)
- 2 teaspoon salt (table salt)
- 2 teaspoon paprika (smoked paprika is best)
- ½ teaspoon celery salt
- ¾ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 pinch oregano (optional)
- 1 pinch parsley (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Rinse your 4 chicken thighs, then pat dry with paper towels.
- Brush the 2 tablespoon olive oil on both sides (all surfaces) of all the chicken.
- In a large Ziploc plastic bag, add the 1 ½ cups breadcrumbs, optional 2 tablespoon cornmeal, 2 teaspoon salt, 2 teaspoon paprika, ½ teaspoon celery salt, ¾ teaspoon garlic powder, ½ teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon chili powder, plus optional 1 pinch oregano and 1 pinch 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.
Gloria Reay says
Love this recipe
Amy says
Wonderfully easy and delicious recipe and will use again and again!
Gretchen says
Loved it loved it loved it! Great way to ensure healthier ingredients go into my families dinner!
Christine says
Really good recipe. I had to increase my cooking time about 5 minutes, but that may have been because my chicken pieces were very big. Very good shake & bake flavor!
Patricia Bontrager says
I made this with boneless skinless thighs and we absolutely loved it! My husband liked the leftovers for sandwiches. Thanks for sharing the recipe!
Kathleen says
I was out of Shake & Bake and found your recipe. I gave it a try. We all loved it! I will br using this from now on! Excellent recipe. Thsnks for sharing!
Diane C Crawford says
Love this recipe! I have been craving Shake & Bake chicken! We both loved it!!Now I will try is with the pork chops next!
Thanks for all the great recipes!!!