This homemade Shake and Bake Chicken 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 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.
What’s in this Shake and Bake Chicken Recipe?
Between the crispy breadcrumb coating, tender meat, and sensational flavors, this copycat Shake ‘N Bake recipe is simply phenomenal!
- Chicken: This recipe uses legs and thighs, but it works for any cut!
- Oil: Olive oil helps the seasoning stick to the chicken.
- Seasoning: A homemade blend of Panko breadcrumbs, cornmeal, kosher salt, garlic powder, ground paprika, onion powder, dried thyme, oregano, and ground black pepper.
Variations on Homemade Shake and Bake Chicken
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!
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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.
Notes and Tips
- I love making Shake and Bake with chicken thighs and legs, but the seasoning can be used for breasts, tenders, or even chicken nuggets!
- Make sure the chicken pieces aren’t touching while baking in the oven. The coating won’t get crunchy unless there’s hot air circulating all around–you don’t want to end up with soggy spots!
- Serve this delicious homemade shake and bake recipe with mashed potatoes, coleslaw, and green beans for a complete meal!
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.
- Feel free to use other cuts of chicken! This recipe is versatile, so you can use chicken breasts, chicken tenders, or even make homemade chicken nuggets if you wish!
- 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.
- To reheat, place the chicken pieces in a baking dish covered in foil in a 350℉ for about 10 minutes.
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!
The main reason shake and bake doesn’t stick to chicken is because the meat is too wet. Thoroughly pat the chicken pieces with a paper towel before oiling the chicken for the best adherence.
Absolutely! Preheat the air fryer to 380℉ and bake the coated chicken pieces for 24-28 minutes, flipping halfway through, until 165°F internally.
If the oven isn’t hot enough or the chicken is relatively wet when it goes into the oven, this can lead to soggy chicken. Make sure the oven is fully preheated, and ensure the chicken is dry before tossing with olive oil and shake and bake.
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!