Home Chicken Dinners Shake and Bake Chicken
Becky Hardin
4.41 from 30 votes
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This Shake and Bake Chicken recipe is so good, you won’t believe it’s not the original! The panko breadcrumbs and flavorful seasoning mix make super tasty and juicy chicken that is so easy to make.
What’s in This Shake and Bake Chicken Recipe?
Between the crispy breadcrumb coating, tender meat, and sensational flavors, this copycat Shake ‘N Bake recipe is simply phenomenal!
- Chicken: This recipe uses legs and thighs, but it works for any cut!
- Oil: Olive oil helps the seasoning stick to the chicken.
- Seasoning: A homemade blend of Panko breadcrumbs, cornmeal, kosher salt, garlic powder, ground paprika, onion powder, dried thyme, oregano, and ground black pepper.
Variations on Homemade Shake and Bake Chicken
Shake N Bake seasoning chicken comes in so many varieties now. Try swapping out the Panko breadcrumbs for crushed pretzel pieces or a 50-50 mix of Panko and Parmesan cheese for a different flavor.
Try swapping out half of the spices for a packet of ranch seasoning mix to make ranch and herb shake and bake.
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How to Make Ahead and Store
The shake and bake seasoning can be made in advance and stored in a cool, dry place for up to 3 months. This recipe makes enough for one use, but you can easily scale it up and store it in bulk for later use.
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
How to Freeze
Freeze shake and bake chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating in a baking dish covered in foil in a 350℉ oven for about 10 minutes. To reheat in the air fryer, cook at 375℉ for about 5 minutes, shaking the basket halfway through.
Notes from the Test Kitchen
Serve this delicious shake and bake chicken with mashed potatoes, coleslaw, and green beans for a complete meal!
4.41 from 30 votes
Shake and Bake Chicken Recipe
This homemade Shake and Bake Chicken is so good, you won't believe it's not the original! It's a tasty recipe that is super easy to make!
Prep: 10 minutes minutes
Cook: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 people
Email This Recipe
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Ingredients
- 3 pounds bone-in, skin-on chicken thighs and legs
- 2 tablespoons olive oil
Shake and Bake Seasoning Mix
- 2 cups Panko breadcrumbs finely ground
- 2 tablespoons cornmeal
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1½ teaspoons ground paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
Equipment
Baking Sheet
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper and set a wire rack on top. Spray it with nonstick spray and set aside.
In a large Ziplock bag, add the panko, cornmeal, salt, garlic powder, paprika, onion powder, thyme, oregano, and pepper. Seal the bag and gently shake to combine; set aside.
2 cups Panko breadcrumbs, 2 tablespoons cornmeal, 2 teaspoons kosher salt, 2 teaspoons garlic powder, 1½ teaspoons ground paprika, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon ground black pepper
Rub the chicken pieces evenly with the oil. Place one piece of chicken in the Ziplock bag and shake gently to coat, then place it on the wire rack. Repeat with remaining pieces.
3 pounds bone-in, skin-on chicken thighs and legs, 2 tablespoons olive oil
Bake for 30-35 minutes, until the internal temperature of the chicken reaches 165°F. Serve immediately.
Notes
- Be sure to pat your chicken dry with a clean paper towel after rinsing as it helps the breading stick to the chicken.
- Feel free to use other cuts of chicken! This recipe is versatile, so you can use chicken breasts, chicken tenders, or even make homemade chicken nuggets if you wish!
- To prevent sogginess, the pieces of chicken shouldn’t touch while cooking. Pieces set too close together could cause the breading to stick to itself and come off of the chicken, and it could also slow down the cooking process or steam the chicken rather than crisping it.
- To reheat, place the chicken pieces in a baking dish covered in foil in a 350℉ for about 10 minutes.
Storage:Store shake and bake chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Shake and Bake Chicken Recipe
Amount Per Serving
Calories 709Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 11g69%
Trans Fat 0.2g
Polyunsaturated Fat 9g
Monounsaturated Fat 20g
Cholesterol 174mg58%
Sodium 1547mg67%
Potassium 567mg16%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 2g2%
Protein 48g96%
Vitamin A 714IU14%
Vitamin C 4mg5%
Calcium 101mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Dinner
Cuisine:American
Did You Make This?We love seeing what you’ve made! Tag us on social media at@easychickenrecipesfor a chance to be featured.
How to Make Shake and Bake Chicken Step by Step
Mix the Seasoning: Preheat your oven to 400°F. Line a baking sheet with parchment paper and set a wire rack on top. Spray it with nonstick spray and set aside. In a large Ziplock bag, add 2 cups of Panko breadcrumbs, 2 tablespoons of cornmeal, 2 teaspoons of kosher salt, 2 teaspoons of garlic powder, 1½ teaspoons of ground paprika, 1 teaspoon of onion powder, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1 teaspoon of ground black pepper. Seal the bag and gently shake to combine; set aside.
Coat the Chicken: Rub 3 pounds of bone-in, skin-on chicken thighs and legs evenly with 2 tablespoons of olive oil. Place one piece of chicken in the Ziplock bag and shake gently to coat, then place it on the wire rack. Repeat with the remaining pieces.
Bake the Chicken: Bake for 30-35 minutes, until the internal temperature of the chicken reaches 165°F. Serve immediately.
How do you get shake n bake to stick to chicken?
The main reason shake and bake doesn’t stick to chicken is because the meat is too wet. Thoroughly pat the chicken pieces with a paper towel before oiling the chicken for the best adherence.
Can you air fry shake and bake chicken?
Absolutely! Preheat the air fryer to380℉ and bake the coated chicken pieces for 24-28 minutes, flipping halfway through, until 165°F internally.
How do you make shake and bake without it getting soggy?
If the oven isn’t hot enough or the chicken is relatively wet when it goes into the oven, this can lead to soggy chicken. Make sure the oven is fully preheated, and ensure the chicken is dry before tossing with olive oil and shake and bake.
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
- Lana says
I thought shake and bake has shaker bags included. The last several boxes didn’t have shaker bags.
Reply
- Becky Hardin says
Hi Lana, this is a copycat recipe for shake and bake. I am not affiliated in any way with the actual brand, so I cannot speak to whether or not they include bags. I recommend using a sturdy Ziplock for my recipe. Hope this helps!
Reply
