shake n bake chicken recipe
The Best shake n bake chicken recipe
I’ve been making Shake N Bake chicken for as long as I can remember, and it’s one of those recipes that just never gets old. It’s quick, it’s easy, and it always turns out crispy and flavorful—exactly what you want when you’re trying to get dinner on the table without a lot of fuss.
My kids have been eating this since they were little, and even now that they’re older, they still ask for it. There’s something about that crunchy coating and juicy meat that just hits the spot, whether it’s a busy weeknight or a casual weekend meal.
Click here for: rice and leftover chicken recipe
What I love most about this recipe is how versatile it is. You can serve it with mashed potatoes and green beans for a classic comfort meal, or pair it with a big salad for something lighter. It’s also a great option if you’re trying to eat a little healthier—baking instead of frying cuts down on oil, and you can control the ingredients in the coating.
Plus, it’s a recipe that even picky eaters will usually go for, which is always a win in my book. If you’re looking for a simple, crowd-pleasing dish that doesn’t skimp on flavor, this is it.
Shake ‘N Bake Chicken
A crispy, flavorful oven-baked chicken recipe that mimics the classic Shake ‘N Bake style. Perfect for a quick and easy weeknight dinner with minimal cleanup.
🥘Ingredients
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 4 boneless, skinless chicken breasts (or 6 chicken thighs)
- 2 large eggs
- 2 tbsp milk (or water)
- 1 tbsp olive oil (or melted butter)
👨🍳Directions
-
1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
-
2 In a large resealable plastic bag, combine panko breadcrumbs, flour, paprika, garlic powder, onion powder, salt, pepper, and thyme. Seal the bag and shake well to mix.
-
3 In a shallow dish, whisk together eggs and milk until well combined.
-
4 Pat the chicken dry with paper towels. Dip each piece of chicken into the egg mixture, allowing any excess to drip off, then place it in the bag with the breadcrumb mixture. Seal the bag and shake until the chicken is fully coated. Repeat with all pieces.
-
5 Place the coated chicken on the prepared baking sheet. Drizzle lightly with olive oil or melted butter for extra crispiness.
-
6 Bake for 20-25 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Flip the chicken halfway through baking for even crispiness.
-
7 Let the chicken rest for 5 minutes before serving. Enjoy with your favorite sides!
🔧Equipment
- Large resealable plastic bag (or mixing bowl)
- Shallow dish
- Baking sheet
- Parchment paper (or aluminum foil)
- Whisk
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Shake ‘N Bake Chicken Works
This Shake N Bake chicken recipe is one of those no-fail dishes that always delivers, no matter the occasion. It’s quick to prepare, requires minimal effort, and still tastes like a home-cooked meal everyone will enjoy. Whether it’s a weeknight dinner or a family gathering, this recipe is a reliable crowd-pleaser that keeps things simple and satisfying.
Click here for: sheet pan chicken thigh recipe
❓ Frequently Asked Questions About Shake ‘N Bake Chicken
1. Can I use boneless, skinless chicken for Shake N Bake instead of bone-in pieces?
Yes, you can! Boneless, skinless chicken breasts or thighs work well with Shake N Bake. However, since they cook faster than bone-in pieces, reduce the baking time by about 5–10 minutes and check for doneness (internal temperature should reach 165°F/74°C). For extra crispiness, lightly spray the chicken with oil before coating.
2. Do I need to add oil to the Shake N Bake coating?
The Shake N Bake mix already contains oil or fat in the coating, so you don’t need to add extra oil. However, for a crispier texture, you can lightly spray or brush the chicken with oil (about 1–2 tsp per pound) before shaking it in the bag. This helps the coating adhere better and brown more evenly.
3. Can I make Shake N Bake chicken in an air fryer instead of the oven?
Absolutely! Preheat your air fryer to 400°F (200°C). Lightly spray the coated chicken with oil, then air fry for 12–18 minutes (depending on thickness), flipping halfway through. Bone-in pieces may take closer to 18–20 minutes. Check for a golden-brown crust and an internal temperature of 165°F (74°C).
4. How do I prevent the Shake N Bake coating from falling off?
To help the coating stick: – Pat the chicken dry with paper towels before coating. – Lightly moisten the chicken with water, milk, or beaten egg (optional but helpful). – Shake the chicken in the bag gently—don’t overcrowd it. – Let the coated chicken rest for 5–10 minutes before baking to help the coating adhere. – Avoid flipping the chicken too early in the oven (wait until it’s set, about halfway through baking).
5. Can I reuse the Shake N Bake coating mix if I have leftovers?
It’s not recommended. Once the coating mix has been in contact with raw chicken, it may contain bacteria. For food safety, discard any leftover mix after use. If you have extra unused mix, store it in an airtight container in a cool, dry place for up to 3 months (check the expiration date on the package).
