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Busy nights call for easy dinners that still feel like a win, and this Homemade Shake and Bake Chicken does just that. With just a handful of pantry staples, you can skip the store-bought box and whip up a crispy, flavorful coating your family will love.
Why you’ll love this Shake n Bake Chicken
I’ve been making some version of this since my kids were little, and let me tell you, it never goes out of style. It’s one of those back-pocket recipes I turn to when I need something easy, budget-friendly, and guaranteed to get smiles around the table.
Whether it’s drumsticks, cutlets, or a pile of tenders, this mix turns everyday chicken into something special with a crispy finish the family will crave.
Here’s what makes these crave-worthy!
❥ Flavor: Savory, herby, and just a hint of that nostalgic boxed mix we grew up with — but better.
❥ Texture: Perfectly crisp on the outside while the chicken stays juicy inside.
❥ Convenience: Made with pantry staples and ready in under an hour. Plus, the seasoning mix can be made ahead and stored for up to 6 months!
❥ Family-Favorite: Even the picky eaters go for seconds!
NikkiIngredients Needed for Homemade Shake and Bake Chicken
- Chicken: This works with all cuts. Use bone-in drumsticks or thighs for juicy, tender meat, or go with boneless breasts, cutlets, or tenders for quicker cooking. Just be sure to adjust your bake time accordingly.
- Plain Breadcrumbs: Go for plain so you control the flavor.
- Yellow Cornmeal: Adds extra crunch and that classic texture.
- Cornstarch: Helps the coating crisp up perfectly.
- Seasonings: Paprika, garlic, onion powder, and dried herbs give it depth and that signature flavor.
- Neutral Oil: A little oil binds it all together and helps it brown beautifully. I use avocado, canola, or vegetable oil.
- Eggs or Water: Just enough to help the coating stick before baking.
What Is Shake and Bake?
Shake and Bake is a seasoned breadcrumb coating mix that first made its way into kitchens in the 1960s when Kraft introduced it as an easy way to get that crispy, oven-baked “fried” texture — no frying pan needed. The concept couldn’t be easier — toss the meat in a bag with the seasoned mix, give it a good shake, then bake until it’s golden and crispy. Dinner’s on the table in no time!
While it began as a store-bought shortcut, I’ve found it’s just as quick (if not quicker) to make a homemade version. I almost always have the ingredients in my pantry and spice drawer. Plus, making it myself means no preservatives and all the flavor — just the way my family likes it.
How To Make Shake and Bake Chicken with Homemade Seasoning Mix
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep Oven and Baking Sheet
Start by preheating your oven to 400°F. For easy cleanup (because who has time for extra dishes?), line a baking sheet with foil, parchment paper, or a silicone baking mat.
Place a baking rack on top and give it a quick spray with cooking spray. This little trick helps the heat circulate and keeps the bottom of your chicken nice and crispy — not soggy.
Step 2 | Mix the Homemade Shake and Bake Coating
In a medium bowl or a large zip-top bag, combine your dry mix: breadcrumbs, cornmeal, cornstarch, and all the seasonings.
Give it a good stir or shake to mix it all together evenly.
Step 3 | Add Oil for Crispiness
Pour in the oil and stir (or squeeze and move it around if using a bag) until the mixture is crumbly and coated.
The oil helps everything stick to the chicken and gives it that golden, oven-fried crunch.
Step 4 | Coat the Chicken
In a shallow bowl, beat your eggs (or use water if you prefer).
Dip each piece of chicken into the egg, then press it into the breadcrumb mix to coat it well.
If you’re using a zip-top bag, just drop the chicken in and give it a good shake until it’s fully coated.
Step 5 | Arrange on Baking Rack
Place the coated chicken on your prepared baking rack.
Make sure to leave a little space between each piece so the heat can circulate — this is key for a crispy finish.
Step 6 | How Long to Cook Shake and Bake Chicken
For boneless chicken breasts, bake for 20–25 minutes or until the internal temperature hits 165°F.
For bone-in chicken (like thighs, drumsticks, or leg quarters), bake for 35–45 minutes, depending on the size. Chicken is done at 165°F, but for extra-juicy, tender drumsticks or thighs, cook to 180°F.
Step 6 | Serve
Once your chicken is cooked through and golden brown, remove it from the oven, let it rest just a couple of minutes, and serve. That crispy coating is at its best when it’s hot and fresh!
Variations and Substitutions
- Use chicken tenders for quicker cooking.
- Swap in pork chops for a Shake and Bake-style pork dinner.
- Add cayenne or crushed red pepper for a little heat.
- Gluten-free breadcrumbs work great — just check your labels.
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Recipe FAQs
Yes! Mix all the dry ingredients and store in a jar or bag for up to 2 months in the pantry or 6 months in the freezer. Add oil just before using.
Adding a bit of oil helps the coating stick to the meat and crisp up beautifully in the oven. It’s what gives you that golden, crunchy finish without deep frying. Just a few tablespoons go a long way!
Any neutral oil like canola, vegetable, or avocado oil. Avoid anything too strong like olive oil.
A large zip-top plastic bag is perfect for coating your meat — it’s sturdy, seals well, and makes cleanup a breeze. You can also pick up some clear, food-safe plastic bags if you prefer to keep a stash just for breading. If you’d rather skip disposable options, a reusable silicone bag or even a bowl will work too. Just be sure there’s enough space for the meat to get evenly coated.
Yes — especially if you use a baking rack and don’t overcrowd the pan. That airflow makes all the difference!
What to Serve with Shake and Bake Chicken Legs
Pair this crispy chicken with mashed potatoes, green beans, or a simple garden salad. It also makes a great weeknight meal alongside mac and cheese or roasted veggies.
Don’t forget dessert! Two of my favorite easy weeknight desserts are strawberry cheesecake parfaits or no-bake key lime pie in a jar.
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Shake and Bake Chicken
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Ingredients
- 1 ½ cups plain breadcrumbs
- 1 tablespoon yellow cornmeal - not cornbread mix or cornmeal mix
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- 1 teaspoon seasoned salt - or salt, to taste
- ½ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ½ teaspoon black pepper
- 3 pounds chicken drumsticks or legs - chicken tenders, breasts, cutlets, or tenders also work
- 3 tablespoons neutral cooking oil
- 2 eggs or water to dip
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil, parchment paper, or a silicone baking mat for easy cleanup. Place a baking rack on top and lightly spray with cooking spray.
- In a medium bowl or zip-top bag, combine breadcrumbs, cornmeal, cornstarch, paprika, onion powder, garlic powder, celery salt, seasoned salt, parsley, basil, oregano, and black pepper. Mix well.
- Add the oil and stir until the mixture is evenly coated and crumbly. If using a bag, add the oil to the bag and squeeze it around until all the crumbs are coated.
- In a shallow bowl or dish, beat eggs.
- Dip each piece of chicken into the beaten eggs, then press into the breadcrumb mixture to coat thoroughly. If using the zip-top bag, add the chicken to the bag and shake until fully coated.
- Place on prepared rack with space between each piece.
- Bake boneless chicken breasts for about 20-25 minutes, or until the internal temperature reaches 165°F at the thickest part. Bake bone-in chicken for approximately 35 – 45 minutes, depending on the size and cut. Whole leg quarters will take longer than separated thighs or drumsticks. Chicken is done at 165°F, but for drumsticks and thighs, cook to 180°F for extra tenderness.
- Remove from oven, let rest for 5 minutes and serve hot.
Notes
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