Shake and Bake Chicken Recipe

4.39 from 31 votes

This homemade Shake and Bake Chicken legs recipe is so good, you won't believe it's not the original! It's a tasty dinner recipe that's super easy to make.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Servings: people

Calories: 709kcal

Author: Becky Hardin

Equipment

Baking Sheet
Wire Rack

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

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 resealable bag, add the panko, cornmeal, salt, garlic powder, paprika, onion powder, thyme, oregano, and pepper.
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
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 resealable bag and shake gently to coat, then place it on the wire rack.
3 pounds bone-in, skin-on chicken thighs and legs, 2 tablespoons olive oil
Repeat with remaining pieces.
Bake for 30-35 minutes, until the internal temperature of the chicken reaches 165°F.
Serve immediately, while hot.

Notes

*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!

Becky's Top Tips:

Bring chicken to room temperature before you begin. This will help breadcrumbs adhere, and ensures it bakes evenly. Set it on the counter for about 30 minutes before cooking. while the oven preheats.
Be sure to pat your chicken dry with a clean paper towel. This helps the breading stick to the chicken.
Placing a wire rack in the baking tray lifts the chicken up while baking, so that air circulates around all sides. This helps precent soggy breading on one side, and makes sure the coating is nice and crisp.
Chicken is fully cooked when it reaches an internal temperature of 165°F, but thighs and drumsticks are best when cooked closer to 175°F.
When taking the temp with an instant read thermometer, be sure not to touch the bone--this will give you an inaccurate reading.

Cooking Times by Piece:

Drumsticks: 30-40 minutes
Bone-in Thighs: 30-40 minutes
Boneless Thighs: 20-25 minutes
Leg Quarters: 45-60 minutes
Boneless Breast: 20-25 minutes
Bone-in Breast: 30-35 minutes

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.

Make Ahead Tip: 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.

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.

Nutrition