This Shake and Bake Chicken is an easy, flavorful weeknight dinner: juicy baked chicken pieces with a crisp homemade Shake ’N Bake-style coating. It’s fast to prepare and far tastier (and cleaner ingredient-wise) than the boxed mix.
Shake ’N Bake was a childhood favorite for a reason: the coating delivers crunchy skin and tender, juicy meat. This homemade version uses simple pantry spices and breadcrumbs so you can skip the preservatives and artificial additives. Kids enjoy helping with the fun “shake in a bag” step, and you’ll appreciate how quickly dinner comes together.
Table of Contents
- What You Need For Shake and Bake Chicken
- How to Make Shake and Bake Chicken
- What to Serve with Shake and Bake Chicken
- Leftovers and Reheating
- Shake and Bake Chicken Recipe
What is Shake ‘N Bake?
Shake ’N Bake refers to a seasoned breadcrumb coating used to bread and bake meats like chicken and pork. The traditional boxed product includes a plastic bag for shaking the meat with the seasoning; this homemade version reproduces that texture and flavor with simple, recognizable ingredients.
What You Need For Shake and Bake Chicken
Printable ingredient amounts are in the recipe card below.
- Homemade Shake and Bake Seasoning: A mixture of breadcrumbs (regular or panko), cornstarch, garlic powder, onion powder, smoked paprika, dried oregano, basil, parsley, salt, and black pepper.
- Butter: Melted butter helps the seasoning adhere and adds flavor. Olive or canola oil can be substituted if preferred.
- Dijon mustard (optional): Mixed with the butter, Dijon helps the coating stick and adds a tangy note. If you don’t like Dijon, omit it and use a little extra butter or oil.
- Chicken: Drumsticks are used here, but thighs, legs, tenders, or breasts can also be coated and baked. Cooking time will vary by cut.
How to Make Shake and Bake Chicken
1. Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. Bringing the chicken closer to room temperature helps melted butter stay liquid when you brush it on. If you need to skip this step, use olive oil instead of butter.
2. Preheat the oven to 400°F (200°C). Prepare a 9×13-inch baking dish with nonstick spray or line a baking sheet with parchment.
3. Make the seasoning: combine breadcrumbs, cornstarch, garlic powder, onion powder, smoked paprika, dried basil, oregano, parsley, salt, and black pepper in a medium bowl. You’ll need roughly 1/2 cup of seasoning per pound of meat.
4. Coat the chicken: whisk melted butter and Dijon together (if using) in a large bowl. Pat chicken dry with paper towels, then toss pieces in the butter mixture until evenly coated. A pastry brush helps remove any large clumps.
5. Dredge the chicken: place the seasoning in a large resealable bag. Add one piece of coated chicken at a time and shake to cover evenly. Transfer to the prepared baking dish and repeat with remaining pieces.
6. Bake: roast the drumsticks for 35–40 minutes, rotating once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary with the size of pieces and oven performance.
7. Rest and serve: let the chicken rest a few minutes before serving to allow juices to redistribute. Garnish with chopped parsley if you like.
Jessica’s Cooking Tips
- Breadcrumb choice: Panko gives extra crunch; regular breadcrumbs yield a more traditional texture. Mixing them works well too.
- Make the coating stick: Butter adds flavor and helps the coating adhere if the chicken is at room temperature. For cold chicken, use an egg wash, olive oil, or even mayonnaise.
- Even crispier results: Place coated pieces on a wire rack over a baking sheet so air circulates beneath the chicken.
- Rest briefly: A short rest keeps juices in the meat. Don’t let the chicken sit too long or the coating may soften.
What to Serve with Shake and Bake Chicken
This chicken pairs well with classic comfort sides: mashed potatoes, baked mac and cheese, or buttery rice. Add a green side like a Caesar salad or roasted green beans and offer a dipping sauce such as ranch or a sweet-and-spicy sauce for extra appeal.
Leftovers and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. If freezing, cool completely and wrap individual pieces before packing.
To reheat: thaw overnight if frozen. Reheat in a 350°F oven for about 10 minutes on a baking sheet or wire rack for best crispness. In an air fryer, reheat at 370°F for around 5 minutes, shaking the basket halfway through.
If you enjoy this method, the same seasoning and technique work great on pork chops as well.
Shake and Bake Chicken Recipe
Jessica Randhawa
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Print Recipe
Ingredients
- 2 pound chicken drumsticks, left out for 30 minutes at room temperature
- 1 cup breadcrumbs, regular, panko, or a mix
- 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
Instructions
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Remove the chicken from the refrigerator and allow it to rest at room temperature for 30 minutes. If short on time, use olive oil instead of butter.
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Preheat the oven to 400°F (200°C). Spray a 9×13-inch baking dish with nonstick spray or line a baking sheet with parchment.
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Combine the breadcrumbs, cornstarch, garlic powder, onion powder, smoked paprika, dried basil, oregano, parsley, salt, and black pepper in a medium bowl.
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Add melted butter and Dijon (if using) to a large bowl and mix. Pat chicken dry, then toss the pieces in the butter mixture until coated.
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Place the seasoning in a large resealable bag. Add one piece of chicken at a time and shake to coat, then transfer to the prepared baking dish. Repeat until all pieces are coated.
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Bake for 35–40 minutes, rotating once, until the internal temperature reaches 165°F (74°C).
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Allow the chicken to rest 2–3 minutes before serving. Garnish with parsley if desired.
Notes
- Butter vs. oil: Butter adds flavor but requires the chicken to be closer to room temperature. Use olive oil if the chicken is cold or you’re short on time.
- If you don’t like Dijon mustard, omit it and use extra butter or oil. Other mustards (yellow, whole-grain) aren’t recommended for this coating.
- Using store-bought shake-and-bake: One packet will generally coat about two pounds of meat; follow package directions.
- Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Nutrition
Nutrition information is an approximation and should be used as a guide.
Did you make this? Leave a comment below!