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.
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.
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.
Storage: Store shake and bake chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.