Shake and Bake Chicken
This easy Shake and Bake Chicken recipe gives you all the crispy, oven-baked goodness of the classic—no frying, no fuss. Made with simple pantry staples and ready in under an hour, it’s a stress-free dinner your whole family will devour.
Servings: 8 servings
Ingredients
Homemade Shake and Bake Mix:
- 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
For Cooking the Chicken:
- 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
Servings Planning: This seasoning mix makes enough to coat 3 pounds of chicken, or about 8 portions. If you’re not using it all right away, hold off on adding the oil. Just store the dry mix in an airtight container in your pantry for up to 1 month or in the freezer for up to 6 months. Add the oil fresh when you’re ready to use it again for the best texture and flavor.
To Use for PORK CHOPS: Boneless pork chops bake for about 15 to 20 minutes at 425°F, depending on thickness. Bone-in pork chops take a bit longer — around 20 to 25 minutes. I personally prefer boneless for this recipe because the coating gets crispier. The way bone-in chops render fat while baking can leave the coating a bit soggy. No matter which cut you use, pork is fully cooked when it reaches an internal temperature of 145°F.
Nutrition
Serving: 1 serving | Calories: 363 kcal | Carbohydrates: 17 g | Protein: 20 g | Fat: 23 g | Saturated Fat: 5 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 11 g | Trans Fat: 0.1 g | Cholesterol: 137 mg | Sodium: 684 mg | Potassium: 272 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 282 IU | Vitamin C: 0.3 mg | Calcium: 57 mg | Iron: 2 mg
Find it online:
www.soulfullymade.com/shake-and-bake-chicken/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/shake-and-bake-chicken/