Shake and Bake chicken is one of those nostalgic comfort meals that I still crave as an adult. Biting into super juicy pieces of chicken covered in the flavorful and crispy coating just feels like home. Luckily, I can recreate it with a homemade seasoning mix that tastes just as good as I remember! It’s so easy to literally just shake the chicken in that breadcrumb mix and then bake it up in the oven.
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
While browsing at the grocery store, I’ve noticed that Shake N Bake seasoning chicken comes in so many varieties now, including BBQ, buffalo, and ranch. So I’m inspired to try some new flavors with this recipe!
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!
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 and Reheat
Freeze shake and bake chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Reheat 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 and Tips
I love making Shake and Bake with chicken thighs and legs, but the seasoning can be used for breasts, tenders, or even chicken nuggets! Make sure the chicken pieces aren’t touching while baking in the oven. The coating won’t get crunchy unless there’s hot air circulating all around–you don’t want to end up with soggy spots! Serve this delicious homemade shake and bake recipe with mashed potatoes, coleslaw, and green beans for a complete meal!
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, set a wire rack on top, then spray it with nonstick spray and set aside. In a large resealable 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, then set it 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 of chicken. Bake the Chicken: Bake for 30-35 minutes, until the internal temperature of the chicken reaches 165°F. Serve Shake n’ Bake chicken immediately out of the oven, while hot and crispy!
