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Shake and bake chicken is a retro classic that never goes out of style!
This copycat recipe is the perfect combination of bread crumbs, cornmeal, and a handful of savory herbs and spices.
- This mixture is perfect for crispy, flavorful baked drumsticks.
- This multi-purpose shake and bake mixture addd robust, savory flavor to poultry, pork chops, and even fish.
- So convenient. Make a double or triple batch and freeze for up to 6 months. Scoop out what you need for last-minute meals.
- It’s perfect for road trips and picnics because it stays crispy even when it’s cold.
Ingredients To Make Shake & Bake
Seasoned Breadcrumbs: Breadcrumbs are the foundation for a good shake-and-bake recipe. A little bit of cornmeal adds flavor and keeps the coating extra crispy.
Seasoning: The secret to this coating is in the seasonings. I use a blend I always have on hand but feel free to swap it up with your favorites.
Chicken: Any chicken pieces work perfectly with Shake ‘n Bake! Breasts, legs, thighs, chicken tenders, and especially drumsticks will come out flavorful and juicy with a classic crunch.
How to Make Shake and Bake
Homemade Shake ‘n Bake mix tastes way better than the store-bought version!
- Whisk all breadcrumb mixture ingredients except oil (recipe below) until well combined.
- Mix in oil.
- Beat egg and dip chicken into the egg and then the coating.
- Bake chicken until crispy and cooked through.
Storing Shake and Bake Chicken
- Keep leftover shake and bake chicken in a covered container in the refrigerator for up to 3 days.
- Reheat pieces in the air fryer for the best, crispiest exterior.
- Freeze cooled chicken for up to 3 months, thaw overnight in the refrigerator before reheating.
Crispy and Crunchy Chicken
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Shake and Bake
Homemade Shake and Bake is a simple blend of breadcrumbs and spices, perfect for creating a crispy, flavorful coating on chicken or pork.
Prevent your screen from going dark
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Preheat the oven to 400°F. Grease or line a rimmed baking sheet with parchment.
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In a medium bowl, combine breadcrumbs, cornmeal, cornstarch, paprika, celery salt, onion powder, garlic powder, salt, pepper, and basil. Mix well.
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Add the oil and mix until fully incorporated.
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Whisk the egg and dip the chicken pieces into the egg.
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Dip each chicken piece into the coating, gently pressing to adhere.
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Place on prepared baking sheet and bake for 35 to 40 minutes or until crisp and the chicken is cooked through.
- Boneless chicken breasts will need about 25 minutes in the oven.
- This recipe makes enough coating for 3 pounds of chicken. Discard any remaining coating that has touched raw chicken.
- Copycat Shake and Bake coating can be made ahead and stored in resealable bags in the freezer for up to 6 months until ready to use.
Calories: 631 | Carbohydrates: 24g | Protein: 37g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 243mg | Sodium: 949mg | Potassium: 496mg | Fiber: 2g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Lunch, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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