Copycat Shake and Bake Chicken Recipe
This Homemade Shake and Bake Chicken recipe delivers a copycat version of a store-bought favorite with simple ingredients and minimal prep required. Featuring a crispy coating and juicy chicken, you will love this easy spin on shake n bake chicken!
Pair Shake and Bake Chicken with Stovetop Mac and Cheese, Baked Fries, or Parmesan Roasted Broccoli for a favorite family meal.
If you grew up having classic shake and bake chicken, then you are going to love this copycat version!
Instead of relying on a packaged mix, this recipe for Shake n Bake Chicken uses simple, wholesome ingredients to deliver juicy, flavorful chicken with an irresistible crispy coating.
A Few Tips Before We Get Started
- Use whatever chicken pieces you like. While the photos in this recipe are shown using boneless skinless chicken breasts, you can use any piece of chicken you like. I have included baking times in the recipe card notes for boneless chicken thighs, bone-in chicken breasts, bone-in chicken thighs, and chicken legs.
- Plain breadcrumbs NOT panko are best. While I often recommend panko style breadcrumbs for their super crispy texture, classic breadcrumbs is the way to go to get get the classic shake n bake coating.
- Use seasoned salt. Seasoned salt is simply salt with added seasonings. Opt for homemade seasoned salt to avoid added cornstarch, sugar, preservatives, etc.
- For the juiciest results, coat the chicken chicken with mayonnaise before breading. The mayonnaise will help the breading adhere to the chicken pieces, and help to keep the chicken moist and flavorful. Feel free to skip the mayo and brush the chicken with extra virgin olive oil instead.
- Get creative with the seasonings. Add additional seasoning blends to the breadcrumb mixture to add flavor and variation to your dinner rotation.
- Use a storage bag for easy shaking and clean-up. Because this recipe is called Shake N Bake, it is best to prepare the breadcrumb coating in a gallon-sized storage bag, which allows you to shake the chicken in the breading before baking them. This also helps to keep the clean-up to a minimum
- Bake OR air-fry. I have provided instructions for baking and air-frying the chicken. Do what works best for you!
How to Make Shake and Bake Chicken
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
1. Prepare Homemade Shake and Bake. Mix the breadcrumbs with seasonings in a large a gallon-sized storage bag or large mixing bowl.
2. Prepare Chicken. It is important to blot the chicken with paper towels to remove excess moisture, as this will help the mayo and breading to adhere to the meat. Afterwards, brush the chicken evenly with a thin coating of mayonnaise or olive oil.
3. Bread Chicken: Working one at a time, place a piece of chicken into the breading mixture, seal the bag, and toss to evenly coat the chicken with the breading. Remove from the bag, shake off excess breading (right back into the bag) and place the breaded piece of chicken on a lightly greased baking sheet.
4. Bake the Breaded Chicken. The baking time and temperature varies bases on the cut of chicken you are opting to use, which is provided in the recipe card. The most important thing to remember when making Shake and Bake Chicken is you want to cook the chicken to 165 degrees and flip mid-way through the cooking time, These tips will help to ensure the chicken stays juicy and the coating gets crispy and browned.
Recipe Modifications
- Using Bone-In Chicken Pieces: Reduce the baking temperature to 375 degrees F. Bake for 40 minutes. Using a metal spatula and/or tongs, carefully turn each piece of chicken over and bake for an additional 10 to 20 minutes, or until chicken reaches an internal temperature of 165 degrees F.
- Use Chicken Strips or Chicken Nuggets: Bread chicken tenders or cubed pieces of boneless, skinless chicken breasts and then bake at 400 degrees F for 8 minutes, flip and continue to bake for 4-6 minutes, to deliver a kid favorite version of shake and bake chicken.
- Air Fryer Instructions: Bread he chicken as directed. Once breaded lightly spray them with cooking spray, place them into the basket of your air fryer, and air fry at 400 degrees F for 5 minutes. Flip, and continue to air-fry for an additional 4-6 minutes, or until the chicken reaches an internal temperature of 165 degrees F. Keep in mind that if you are air-frying chicken legs or bone-in chicken breasts or chicken thighs, you will likely need to air-fry for closer to 16-18 minutes, flipping after 8 minutes.
- Make it Spicy: Add up to ½ teaspoon cayenne pepper and/or swap out the seasoned salt for 2 teaspoons of Cajun seasoning in the breadcrumb mixture to add a little kick to the breading. Amp it up even more by stirring 1 teaspoon of hot sauce into the mayonnaise before coating the chicken with it.
- Put an Italian Spin on It: To season the shake and bake coating, omit the celery salt, seasoned salt, and paprika from the recipe. Instead, flavor the plain bread crumbs with 2 teaspoons of kosher salt, 2 teaspoon of Italian seasoning, 1 teaspoon dried parsley, and 2 teaspoon garlic powder, and 1 teaspoon dried oregano. I would recommend brushing the chicken pieces with olive oil rather than using mayonnaise for an Italian-style Shake n Bake chicken recipe.
Storage Instructions
- Refrigerate: Allow the breaded and baked chicken to cool slightly, then transfer to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing: I don’t recommend freezing breaded cooked chicken, as the breading can become soggy when defrosted.
- Reheat: To keep the coating crispy, reheat the shake and bake chicken in a 400 degree oven for 3-4 minutes, broil them for 1- 2 minutes per side, OR air-fry the at 370 degrees for 2-3 minutes, just to slightly warm through and crisp up the breading again.
More Delicious Crispy Breaded Chicken Recipes
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Shake and Bake Chicken
Homemade Shake and Bake Chicken delivers juicy, crispy chicken using simple ingredients and minimal prep.
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Servings: 6
Calories: 263kcal
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Instructions
Preheat the oven to 425℉. Lightly brush a rimmed baking sheet with oil or spray with cooking spray and set aside.
In a large storage bag, combine 3 cups breadcrumbs, 2 teaspoons seasoned salt, 2 teaspoons paprika, 1 teaspoon celery salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon black pepper. Close the bag and shake until everything is well combined.
Pat the chicken dry with a paper towel, then coat the chicken in a thin layer of mayonnaise or olive oil using a pastry brush.
Working one at a time, place a piece of chicken into the bag with the seasoning. Close the bag and then shake gently until the chicken is fully covered with the mixture. Remove the chicken from the bag, shaking off excess seasoning and then place the pork onto the prepared baking sheet. Repeat with each piece of chicken.
Bake for 10 minutes, flip and continue to bake for 5-10 minutes, or until the chicken reaches an internal temperature of 165 degrees F according to a digital meat thermometer inserted into the center of the chicken breast. See recipe notes for cooking times for different pieces of chicken.
Notes
Chicken Strips or Chicken Nuggets: Bread chicken tenders or cubed pieces of boneless, skinless chicken breasts and then bake at 400 degrees F for 8 minutes, flip and continue to bake for 4-6 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
Air Fryer Instructions: Bread he chicken as directed. Once breaded lightly spray them with cooking spray, place them into the basket of your air fryer, and air fry at 400 degrees F for 5 minutes. Flip, and continue to air-fry for an additional 4-6 minutes, or until the chicken reaches an internal temperature of 165 degrees F. Keep in mind that if you are air-frying chicken legs or bone-in chicken breasts or chicken thighs, you will likely need to air-fry for closer to 16-18 minutes, flipping after 8 minutes.
Storage: Allow the breaded and baked chicken to cool slightly, then transfer to an airtight container. Store in the refrigerator for up to 3 days. To keep the coating crispy, reheat the shake and bake chicken in a 400 degree oven for 3-4 minutes, broil them for 1- 2 minutes per side, OR air-fry the at 370 degrees for 2-3 minutes, just to slightly warm through and crisp up the breading again.
Nutritional Information is approximate and based on using the full amount of breading and mayonnaise. The carb count/fat/calories should be less in reality as the full amount of breading is not used.
Nutrition
Calories: 263kcal | Carbohydrates: 1g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 80mg | Sodium: 646mg | Potassium: 449mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 380IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
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