This Shake and Bake Chicken is an unbelievably delicious, quick, and easy dinner consisting of juicy baked chicken coated in crispy homemade Shake ‘N Bake seasoning. It’s so good you’ll never want to buy the boxed stuff again!
Homemade Shake and Bake Chicken Recipe
Shake ‘N Bake chicken regularly appeared on my dinner plate as a kid. I loved the stuff. Almost as much as I loved shaking the bag. With its crispy skin and tender, juicy meat, there’s no denying the complete and utter deliciousness of Shake and Bake chicken. It is so simple and easy to make that even the kids can do it! Ok, maybe not. But they can definitely help!
Today, I’m sharing how to make homemade shake-and-bake chicken using my Homemade Shake and Bake Seasoning. Healthier and so much better tasting than the boxed stuff, kids will still get the thrill of shaking meat in a bag, minus the hard-to-pronounce junk ingredients that come with it.
What is Shake ‘N Bake?
Shake ‘n Bake is a seasoned breadcrumb mixture that coats meat, usually chicken and pork chops, before being baked in the oven. It comes packaged in a box with a plastic bag that allows you to “shake” the meat with the seasoning to coat it evenly.
What You Need For Shake and Bake Chicken
*Find the printable recipe with measurements in the recipe card below.
- Homemade Shake and Bake Seasoning: This recipe uses one cup of Homemade Shake and Bake Seasoning (check out the full post for more detailed information). It contains the following ingredients: plain breadcrumbs, cornstarch, garlic powder, onion powder, smoked paprika, dried oregano, basil, parsley, salt, and black pepper.
- Butter: Helps the seasoning stick to the chicken. Olive oil or canola oil may also be used.
- Dijon mustard (optional): The Dijon mustard mixes with the butter, helping the seasoning stick to the chicken. It also adds flavor. If you dislike Dijon mustard or prefer a more “classic” shake-and-bake taste, skip the mustard and replace it with additional butter. Another type of mustard, like yellow or whole-grain mustard, is not recommended.
- Chicken: This recipe calls for chicken drumsticks, a favorite at my house, but other chicken pieces can be used, including thighs, legs, tenders, or breasts. Note that the total cooking time will vary.
How to Make Shake and Bake Chicken
1. Remove the chicken from the refrigerator and allow it to rest at room temperature for 30 minutes. Bringing the chicken to room temperature will prevent the butter from re-solidifying when brushed onto the chicken. Note: If you’re in a hurry and need to get your chicken in the oven quickly, swap the butter for olive oil.
2. Preheat the oven to 400 degrees Fahrenheit. Spray a large 9×13-inch baking dish with non-stick spray or line a large baking sheet with parchment paper.
3. Combine the homemade Shake and Bake seasoning. You will need the following: one cup of breadcrumbs, one tablespoon of cornstarch, one teaspoon of garlic powder, onion powder, paprika, dried basil, dried oregano, dried parsley, and salt, plus ½ teaspoon of black pepper. This equals about 1 1/4 cup of seasoning. Note: Generally, you will need approximately 1/2 cup of seasoning per pound of meat.
4. Coat the chicken. Add the melted butter and Dijon mustard (if using) to a large bowl and mix well to combine. Pat the chicken pieces dry with paper towels, then toss the chicken in the sauce until coated. Tip: Use a pastry brush to smooth out any large clumps of excess coating.
5. Shake the chicken (aka dredge). Place the shake and bake seasoning in a large Ziplock bag, then add one piece of chicken in the bag at a time and shake to coat. Transfer the chicken to the prepared baking sheet or dish and repeat with the remaining chicken.
6. Bake the chicken. Bake (the chicken drumsticks) for 35-40 minutes or until the internal temperature reaches 165 degrees Fahrenheit as measured by a digital meat thermometer. Rotate the chicken pieces once during cooking.
7. Rest and serve. Allow the chicken to rest for a few minutes (but not too long!) before serving. Garnish with fresh parsley, if desired.
Jessica’s Cooking Tips
- Choose the right breadcrumbs: Use panko for extra crispiness, regular breadcrumbs for a traditional texture, or a mix of each if you can’t decide.
- Get the coating to stick: I love coating my chicken in butter because I love the flavor of butter. Unfortunately, a butter coating only works when the chicken is brought to room temperature. If your chicken is still cold, swap the butter for an egg wash, olive oil, or even mayo!
- For crispy skin over the entire surface of the chicken, arrange the coated chicken pieces on a wire rack set over a baking sheet.
- Rest before serving, but not for too long. Resting for a few minutes is great. It helps the juices redistribute, keeping them moist and flavorful. But rest for too long, and that crispy coating will start to soak up those delicious juices and turn soggy.
What to Serve with Shake and Bake Chicken
This chicken is so flavorful! Serve it with a side of mashed potatoes, mac and cheese, or this stick of butter rice. Add a Caesar salad or green beans for some veggies and a dipping sauce (or two) for good measure. My favorites are my homemade ranch dressing and copycat Chick-fil-A sauce.
Leftovers and Reheating
Transfer leftover shake and bake chicken to an airtight container and place it in the refrigerator for up to 4 days or freezer for up to 3 months. If freezing, allow the chicken to cool completely, then wrap individual pieces in foil or plastic wrap.
For best results, thaw frozen chicken overnight in the refrigerator before reheating. To reheat in the oven, transfer leftovers to a baking dish or on a wire rack set over a baking sheet. Bake in a 350-degree Fahrenheit oven for about 10 minutes. To reheat in the air fryer, preheat to 370 degrees Fahrenheit, then add the chicken to the basket. Cook for 5 minutes, shaking the basket halfway through.
And, if you love pork chops, be sure to check out my Shake and Bake Pork Chops!
RECIPE CARD
Shake and Bake Chicken Recipe
Ingredients
- 2 pound chicken drumsticks - left out for 30 minutes at room temperature
- 1 cup breadcrumbs - regular, panko, or a mix of each
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoon butter - melted
- 2 tablespoon Dijon mustard - optional, see notes
Instructions
- Remove the chicken from the refrigerator and allow it to rest at room temperature for 30 minutes. Bringing the chicken to room temperature will prevent the butter from re-solidifying when brushed onto the chicken. Note: If you’re in a hurry and need to get your chicken in the oven quickly, swap the butter for olive oil.
- Preheat the oven to 400 degrees Fahrenheit. Spray a large 9×13-inch baking dish with non-stick spray or line a large baking sheet with parchment paper.
- Combine the breadcrumbs, cornstarch, garlic powder, onion powder, paprika, dried basil, oregano, parsley, salt, and black pepper in a medium bowl.
- Add the melted butter and Dijon mustard (if using) to a large bowl and mix well to combine. Pat the chicken pieces dry with paper towels, then toss the chicken in the sauce until coated.
- Place the shake and bake seasoning in a large Ziplock bag, then add one piece of chicken to the bag at a time and shake to coat. Transfer the chicken to the prepared baking sheet or dish and repeat with the remaining chicken.
- Bake (the chicken drumsticks) for 35-40 minutes or until the internal temperature reaches 165 degrees Fahrenheit as measured by a digital meat thermometer. Rotate the chicken pieces once during cooking.
- Allow the chicken to rest for 2-3 minutes before serving. Garnish with fresh parsley, if desired.
Jessica’s Notes
- Butter or olive oil? The chicken needs about 30 minutes to reach room temperature to allow the butter to stick without resolidifying. If you’re in a hurry and cooking with cold chicken, simply swap the butter for olive oil.
- If you dislike Dijon mustard or prefer a more “classic” shake-and-bake taste, skip the mustard and replace it with additional butter. Another type of mustard, like yellow or whole-grain mustard, is not recommended.
- Using store-bought Shake’ N Bake? You’ll need one packet to make this recipe or one packet per two pounds of meat.
- Keep leftovers stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I meant can’t Shake and Bake work for wings for Hot Wings also?
Absolutely, Shake and Bake can definitely work for making hot wings! It’s a great way to get crispy wings without the mess of deep frying. Just coat your chicken wings in the Shake and Bake mix as you would with other cuts of chicken. For added heat, you can mix some cayenne pepper or your favorite spicy seasoning into the Shake and Bake mixture before coating the wings. Bake them as directed, and you’ll have delicious, crispy hot wings. Serve them with some hot sauce or buffalo sauce for an extra kick.
I love legs, but can’t wings also work for hot wings?
I did not see your recipe for Hot Wings.
Thank you very much,