This homemade shake and bake recipe is so good, you won’t believe it’s not the original! I absolutely love the crunchy Panko breadcrumbs and flavorful Shake ‘n Bake seasoning mix that pairs perfectly with juicy chicken thighs and drumsticks. It’s the best comfort dinner and it’s so easy to make!
Shake and Bake Chicken Recipe
Shake and Bake chicken is one of those nostalgic comfort meals that I still crave as an adult. Biting into super juicy pieces of chicken covered in the flavorful and crispy coating just feels like home. Luckily, I can recreate it with a homemade seasoning mix that tastes just as good as I remember! It’s so easy to literally just shake the chicken in that breadcrumb mix and then bake it up in the oven.
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How to Make Ahead and Store
The shake and bake seasoning can be made in advance and stored in a cool, dry place for up to 3 months. This recipe makes enough for one use, but you can easily scale it up and store it in bulk for later use.
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
How to Freeze and Reheat
Freeze shake and bake chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Reheat in a baking dish covered in foil in a 350℉ oven for about 10 minutes. To reheat in the air fryer, cook at 375℉ for about 5 minutes, shaking the basket halfway through.
Switch it Up!
While browsing at the grocery store, I’ve noticed that Shake ‘n Bake seasoning chicken comes in so many varieties now, including BBQ, buffalo, and ranch. So I’m inspired to try some new flavors with this recipe!
- Try swapping out the Panko breadcrumbs for crushed pretzel pieces, or a 50-50 mix of Panko and Parmesan cheese for a different flavor.
- Try swapping out half of the spices for a packet of ranch seasoning mix to make ranch and herb shake and bake!
Shake and Bake Chicken Recipe
Ingredients
- 3 pounds bone-in, skin-on chicken thighs and legs *
- 2 tablespoons olive oil
Shake and Bake Seasoning Mix
- 2 cups Panko breadcrumbs finely ground
- 2 tablespoons cornmeal
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1½ teaspoons ground paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
Equipment
- Baking Sheet
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set a wire rack on top. Spray it with nonstick spray and set aside.
- In a large Ziplock bag, add the panko, cornmeal, salt, garlic powder, paprika, onion powder, thyme, oregano, and pepper. Seal the bag and gently shake to combine; set aside.2 cups Panko breadcrumbs, 2 tablespoons cornmeal, 2 teaspoons kosher salt, 2 teaspoons garlic powder, 1½ teaspoons ground paprika, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon ground black pepper
- Rub the chicken pieces evenly with the oil. Place one piece of chicken in the Ziplock bag and shake gently to coat, then place it on the wire rack. Repeat with remaining pieces.3 pounds bone-in, skin-on chicken thighs and legs, 2 tablespoons olive oil
- Bake for 30-35 minutes, until the internal temperature of the chicken reaches 165°F. Serve immediately.
Notes
- Be sure to pat your chicken dry with a clean paper towel after rinsing as it helps the breading stick to the chicken.
- To prevent sogginess, the pieces of chicken shouldn’t touch while cooking. Pieces set too close together could cause the breading to stick to itself and come off of the chicken, and it could also slow down the cooking process or steam the chicken rather than crisping it.
- Air Fryer Instructions: Preheat the air fryer to 380℉ and cook the coated chicken pieces for 24-28 minutes, flipping halfway through, until 165°F internally.
How to Make Shake and Bake Chicken Step by Step
Mix the Seasoning: Preheat your oven to 400°F. Line a baking sheet with parchment paper, set a wire rack on top, then spray it with nonstick spray and set aside. In a large resealable bag, add 2 cups of Panko breadcrumbs, 2 tablespoons of cornmeal, 2 teaspoons of kosher salt, 2 teaspoons of garlic powder, 1½ teaspoons of ground paprika, 1 teaspoon of onion powder, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1 teaspoon of ground black pepper. Seal the bag and gently shake to combine, then set it aside.
Coat the Chicken: Rub 3 pounds of bone-in, skin-on chicken thighs and legs evenly with 2 tablespoons of olive oil. Place one piece of chicken in the Ziplock bag and shake gently to coat, then place it on the wire rack. Repeat with the remaining pieces of chicken.
Bake the Chicken: Bake for 30-35 minutes, until the internal temperature of the chicken reaches 165°F. Serve Shake n’ Bake chicken immediately out of the oven, while hot and crispy!
I thought shake and bake has shaker bags included. The last several boxes didn’t have shaker bags.
Hi Lana, this is a copycat recipe for shake and bake. I am not affiliated in any way with the actual brand, so I cannot speak to whether or not they include bags. I recommend using a sturdy Ziplock for my recipe. Hope this helps!