Homemade Shake and Bake Chicken is boneless chicken breasts shaken in a bag of seasoned breadcrumbs and baked until golden and crisp. The coating is a pantry mix of breadcrumbs, paprika, onion and garlic powder, dried basil and a little oil, the same idea as the boxed mix. It serves 6 and takes 30 minutes from start to finish.
How to make it: Toss the breadcrumbs and seasonings in a zip-top bag, then work in the oil. Moisten each chicken breast with water, shake it in the bag until coated, and bake at 400°F for about 18 to 20 minutes, until golden brown and 165°F inside.
Why You’ll Love It
- Crisp without frying: the oil goes into the crumbs, so the oven does the rest.
- Pantry seasonings: breadcrumbs and a few spices you probably already have replace the box.
- Weeknight quick: 10 minutes to coat and about 20 in the oven.
- Works on more than chicken: the same coating goes on thin boneless pork chops.
Ingredient Notes
Breadcrumbs: Plain breadcrumbs make the base. Panko or crushed crackers work too.
Seasonings: Sea salt, a little sugar, paprika, onion powder, garlic powder, black pepper and dried basil. Swap the basil for dried oregano, or add dried parsley. The pinch of cayenne is optional.
Vegetable oil: A quarter cup, drizzled into the bag and mixed into the crumbs. If you make the mix ahead, leave the oil out until you are ready to use it.
Chicken: Three pounds of boneless, skinless chicken breasts. Thighs, drumsticks, wings and tenders take the same coating; only the time changes.
Ingredients
- 1 1/2 cups plain breadcrumbs
- 2 teaspoons sea salt
- 1 1/2 teaspoons sugar
- 3/4 teaspoon paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon black pepper, freshly cracked
- 1 pinch cayenne pepper, optional
- 1 teaspoon dried basil, or dried oregano
- 1/4 cup vegetable oil
- 3 pounds boneless skinless chicken breasts, or 1/2-inch-thick boneless pork chops
How to Make Homemade Shake and Bake Chicken
1. Heat the oven. Preheat the oven to 400°F with a rack in the center. Line a rimmed sheet pan with foil, or leave it ungreased.
2. Mix the coating. Add the breadcrumbs, salt, sugar, paprika, onion powder, garlic powder, pepper, cayenne and basil to a gallon-size zip-top bag. Seal the bag and toss until combined.
3. Add the oil. Open the bag and drizzle in the oil. Seal it and mix until the oil is fully worked into the breadcrumbs.
4. Shake. Fill a pie pan with 1/2 inch of water. Working with one chicken breast at a time, moisten it with water and let the excess drip off. Put it in the bag, seal and shake until completely coated, pressing gently so the crumbs stick. Move it to the sheet pan and repeat.
5. Bake. Bake until golden brown and the chicken reads 165°F on an instant-read thermometer, about 18 to 20 minutes. Do not cover or turn the chicken while it bakes.
How to Make Shake and Bake Stick to Chicken
A coating that slides off, or a crust that turns soft on the bottom, comes down to a few small habits.
Pat the chicken dry first. Blot each piece with a paper towel before anything else. It helps the breading stick.
Give the crumbs something to grab. A quick dip in water, with the extra left to drip off, is enough. Mayo, melted butter or oil spread over the chicken also holds the coating on and helps it crisp.
Work the oil into the crumbs. The oil goes into the bag, not onto the pan, and gets mixed through until every crumb is coated.
Press, then leave it alone. Shake until the chicken is completely covered, press the crumbs on gently through the bag, and lay the pieces on the pan. Don’t cover them and don’t flip them while they bake.
Lift it up. A wire rack set in the baking tray lets air move around all sides, so the bottom doesn’t go soggy.
Serve it hot. Once it sits, the coating starts to soak up the chicken’s juices and softens.
| Cut | Oven | Time |
|---|---|---|
| Boneless breasts | 400°F | 18 to 25 minutes |
| Boneless breasts or thighs | 425°F | 25 to 30 minutes |
| Bone-in pieces | 425°F | Longer; go by the thermometer |
| Any coated pieces | Air fryer, 380°F | 24 to 28 minutes, flipped halfway |
Whatever the cut, the chicken is done at 165°F in the thickest part, measured without touching the bone. If the coating browns before the chicken gets there, lay a sheet of foil loosely over the pan.
Tips for Success
Why is the bottom soggy?
It sat flat in its own juices. Bake on a wire rack set in the pan, and serve the chicken as soon as it comes out.
Can I make the coating mix ahead?
Yes. Mix the breadcrumbs and seasonings without the oil and keep the mix in an airtight container in a cool, dry place for up to 3 months. Add the oil just before you use it.
Variations
- Pork chops: use 1/2-inch-thick boneless pork chops in place of the chicken and bake them to 145°F.
- Panko or cracker crust: swap the breadcrumbs for panko or crushed crackers.
- Herb swap: use dried oregano or dried parsley instead of the basil, and add more cayenne and black pepper for heat.
- Other cuts: thighs, drumsticks, wings, homemade nuggets or tenders all take this coating. Adjust the time and pull them at 165°F; dark meat is best cooked a little higher.
- Mayo coating: spread both sides of each piece with mayo before it goes into the crumbs.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Thaw frozen chicken in the refrigerator. Reheat it in the oven or air fryer, not the microwave, to keep the coating crisp, until it reaches 165°F.
What to Serve With It
Treat it like fried chicken night. Set out garlic Parmesan mashed potato cups and an easy creamy corn casserole, plus a green side like smothered green beans or Texas Roadhouse copycat green beans. For other easy chicken dinners, try 4-ingredient French onion chicken or a Ritz cracker chicken casserole.
Frequently Asked Questions
What temperature do you bake shake and bake chicken?
400°F for boneless breasts, about 18 to 20 minutes in this recipe. At 425°F, boneless breasts or thighs take 25 to 30 minutes. Go by the thermometer: 165°F.
How do you make shake and bake stick to chicken?
Pat the chicken dry, moisten it with water or spread it with mayo or oil, then shake it until fully coated and press the crumbs on gently.
What are the shake and bake instructions for the boxed mix?
Stir the coating mix with 1 tablespoon of parsley flakes, spread both sides of 6 small chicken breasts (1 1/2 pounds) with 1/3 cup of mayo, dip them in the coating, and bake at 400°F for 25 minutes, until 165°F.
Do you have to shake it in a bag?
No. Shaking in a bag is the classic way, but you can also dip the chicken straight into the coating.
Final Notes
Keep a jar of the dry mix in the pantry and chicken night takes about 30 minutes. If you make this, tell me in the comments how it turned out.
Homemade Shake and Bake Chicken
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Ingredients
- 1 1/2 cups plain breadcrumbs
- 2 teaspoons sea salt
- 1 1/2 teaspoons sugar
- 3/4 teaspoon paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon black pepper freshly cracked
- 1 pinch cayenne pepper optional
- 1 teaspoon dried basil or dried oregano
- 1/4 cup vegetable oil
- 3 pounds boneless skinless chicken breasts or 1/2-inch-thick boneless pork chops
Instructions
- Preheat the oven to 400°F with a rack in the center. Line a rimmed sheet pan with foil, or leave it ungreased.
- Add the breadcrumbs, salt, sugar, paprika, onion powder, garlic powder, pepper, cayenne and basil to a gallon-size zip-top bag. Seal the bag and toss until combined.
- Open the bag and drizzle in the oil. Seal it and mix until the oil is fully worked into the breadcrumbs.
- Fill a pie pan with 1/2 inch of water. Working with one chicken breast at a time, moisten it with water and let the excess drip off. Put it in the bag, seal and shake until completely coated, pressing gently so the crumbs stick. Move it to the sheet pan and repeat.
- Bake until golden brown and the chicken reads 165°F on an instant-read thermometer, about 18 to 20 minutes. Do not cover or turn the chicken while it bakes.
