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!
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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.
Notes
The original Shake N Bake instructions on the box read: "Standard Prep! Heat oven to 400degF. Moisten 6 to 8 (½-inch thick) bone-in or boneless pork chops, 21/2 lb. bone-in chicken pieces (about 6 pieces), or 2 lb. boneless skinless chicken breasts (6 to 8 breasts) with water.1. Shake chops or chicken, 1 piece at a time, in shaker bag with 1 pkt. coating mix. Discard bag and any remaining coating mix.2. Bake on an ungreased or foil-covered rimmed baking sheet until done (minimum internal temperature of 145 deg F for pork chops, or 165 deg F for chicken, when tested with a meat thermometer).Bone-in or boneless pork chops, boneless chicken: 20 min.; Bone-in chicken: 45 min. Let chops stand 3 minutes before serving. Do not cover or turn meat while baking."