Okay, friends, let’s talk about dinner – specifically, a weeknight dinner that’s quick, easy, and utterly delicious. If you’re anything like me, you’ve probably got a stash of recipes for those nights when cooking feels like a chore. This Shake and Bake Chicken Recipe is right up there with my go-to spaghetti – it’s family-friendly, requires minimal effort, and honestly, the crispy coating is just irresistible. I remember my mom making something similar growing up, and the pure joy of shaking the chicken in that bag… it just never gets old. Plus, it’s way simpler than pan-frying and delivers even better results! You’ll be amazed how something so simple can taste so incredible.
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What is a shake and bake chicken?
Shake and Bake Chicken, at its heart, is a simple technique for coating chicken pieces in a seasoned breadcrumb mixture and then baking it to crispy perfection. Think of it as a shortcut to Fried Chicken, but without all the mess and extra oil. It’s essentially dry-breading the chicken, but instead of doing the traditional flour-egg-breadcrumb dredge, you toss everything together in a bag and shake! The name comes from the original boxed version, but trust me, homemade is so much better. We get to control the flavors and ingredients, making it healthier and tastier. It’s truly a game-changer when you’re craving that satisfying crunch without the fuss.
Why you’ll love this recipe?
This Shake and Bake Chicken Recipe is a total winner for so many reasons. First and foremost, the flavor is just outstanding. The combination of herbs, spices, and crispy breadcrumbs creates a savory, satisfying crunch that’s seriously addictive. It reminds me of the best parts of fried chicken, but without the guilt! Second, it’s incredibly simple. From start to finish, you’re looking at maybe 30 minutes of active time, which is a lifesaver on busy weeknights. Plus, clean-up is a breeze!
What I love most about this recipe is its cost-efficiency. Chicken is relatively inexpensive, and the breadcrumb mixture is made from pantry staples that you probably already have on hand. It’s a fantastic way to feed a family without breaking the bank. And let’s talk versatility! You can serve this chicken with everything from mashed potatoes and gravy to a fresh salad. It’s even fantastic in sandwiches or wraps the next day. Honestly, this recipe rivals my other go-to quick meals like Sheet Pan dinners, because it offers a completely different kind of satisfying, crispy deliciousness.
How do you make a shake and bake chicken?
Quick Overview
How do I make Shake and Bake Chicken? First, you’ll combine your dry ingredients – breadcrumbs, herbs, spices – in a large bag. I like to use olive oil to lightly moisten my chicken pieces. I also use a little bit of coconut oil. Toss the chicken into the bag, shake it all up until it’s evenly coated, and bake it until golden brown. Brown and cooked through. How do I make sure the chicken is evenly coated on a baking sheet? Is it easier than it sounds?
Ingredients
For the Main Coating:
* 1 1/2 cups panko breadcrumbs: Panko gives the crispiest texture, but regular breadcrumbs work in a pinch.
* 1/4 cup grated Parmesan cheese: Adds a lovely savory, nutty flavor. Don’t skip this!
* 2 tablespoons dried Italian seasoning: You can also use a mix of dried oregano, basil, and thyme.
* 1 tablespoon garlic powder: For that essential garlicky kick.
* 1 tablespoon onion powder: Complements the garlic and adds depth of flavor.
* 1 teaspoon paprika: Adds a touch of smokiness and beautiful color.
* 1/2 teaspoon salt: Enhances all the other flavors.
* 1/4 teaspoon Black Pepper: For a little bit of spice.
* 1/4 teaspoon cayenne pepper (optional): If you like a little heat!
For the Chicken: What is the best
* 2 pounds boneless, skinless chicken breasts (cut into 1-inch pieces): Can you use chicken thighs or drumsticks? * 2 tablespoons olive oil: Helps the breadcrumbs adhere to the chicken. Can you use milk or a beaten egg?
What are the steps that
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray or line it with parchment paper. This prevents the chicken from sticking and makes cleanup easier. I find that parchment paper works best for even browning. Make sure your oven is fully preheated before you put the chicken in – this is crucial for that crispy coating!
Step 2: Mix Dry Ingredients
In a large zip-top bag, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper (if using). Seal the bag and shake well to ensure all the ingredients are evenly mixed. This step is important because it ensures every piece of chicken gets a good coating of flavor. I always give it a good shake for at least 30 seconds!
Step 3: Prepare Chicken
Place the chicken pieces in a large bowl and drizzle with the olive oil. Toss to coat evenly. The olive oil helps the breadcrumbs stick to the chicken, but don’t use too much, or the coating will be soggy. Alternatively, you could use a little milk or even a beaten egg for this step. I’ve even used a little bit of Dijon mustard for a tangier flavor!
Step 4: Shake and Bake!
Add a few pieces of chicken to the bag with the breadcrumb mixture at a time. Seal the bag and shake vigorously until the chicken is completely coated. Remove the chicken from the bag and place it on the prepared baking sheet. Repeat with the remaining chicken pieces. Make sure not to overcrowd the baking sheet – this will prevent the chicken from getting crispy. It’s better to bake in batches if necessary.
Step 5: Bake
Bake for 20-25 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C). I always use a meat thermometer to be sure. If the breadcrumbs are browning too quickly, you can tent the baking sheet with foil for the last few minutes of baking.
Step 6: Rest (Optional)
Let the chicken rest for a few minutes before serving. Why is it so important to redistribute chicken juices? I usually let it rest for about 5 minutes while I’m getting the rest of the meal ready.
Step 7: Serve
Serve immediately and enjoy! What are some good side dishes to serve with this Shake and Bake Chicken?
What should I serve it with?
This Shake and Bake Chicken is incredibly versatile when it comes to sides. For a classic, comforting meal, you can’t go wrong with mashed potatoes and gravy, maybe some roasted carrots, or a simple green bean casserole. If you’re looking for something a little lighter, a fresh salad with a vinaigrette dressing is a great option. I especially love a Caesar salad or a simple mixed greens salad with tomatoes and cucumbers.
For a fun twist, try serving the chicken with cornbread and coleslaw – it’s like a deconstructed fried chicken picnic! You could also use the chicken to make sandwiches or wraps with your favorite toppings. My family also loves it with some mac and cheese – the crispy chicken and creamy mac are a match made in heaven! And honestly, sometimes, I just serve it with a side of steamed broccoli – quick, easy, and healthy! It really is a versatile dish that can be served with practically anything.
How do I make a good shake and bake chicken?
Over the years, I’ve learned a few tricks for making the best Shake and Bake Chicken ever. First, use panko breadcrumbs for the crispiest coating. Panko breadcrumbs are larger and lighter than regular breadcrumbs, which means they get extra crispy in the oven. If you only have regular breadcrumbs on hand, you can still use them, but the texture won’t be quite as good. Second, don’t overcrowd the baking sheet. Overcrowding prevents the chicken from browning properly, so it’s better to bake in batches if necessary.
Third, make sure your oven is fully preheated before you put the chicken in. This is crucial for that crispy coating! Fourth, use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C). I find that it’s better to err on the side of caution, as nobody wants undercooked chicken. Also, experiment with different seasonings! This recipe is a great base, but you can customize it to your liking by adding different herbs, spices, or even a little bit of grated cheese. For a spicier kick, try adding a pinch of cayenne pepper or some chili powder. And if you want a sweeter flavor, try adding a little bit of brown sugar to the breadcrumb mixture. Finally, don’t be afraid to get creative with the dipping sauce. While the chicken is delicious on its own, it’s even better with a dipping sauce. My favorites include ranch dressing, honey mustard, and barbecue sauce.
What are some Storing and Reheating Tips?
If you have any leftover Shake and Bake Chicken, you can store it in the refrigerator for up to 3-4 days. Place the chicken in an airtight container to prevent it from drying out. To reheat, you can either microwave it (although the coating won’t be as crispy) or bake it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. I find that the oven is the best way to reheat it, as it helps to maintain the crispy coating.
You can also freeze the chicken for up to 2-3 months. Wrap the chicken tightly in plastic wrap and then place it in a freezer bag. To thaw, place the chicken in the refrigerator overnight. Reheat as directed above. I’ve frozen this chicken many times, and it always turns out great! Just be sure to wrap it well to prevent freezer burn. You can also freeze the breadcrumb mixture separately. Just store it in an airtight container in the freezer for up to 6 months. When you’re ready to use it, thaw it in the refrigerator overnight and then proceed with the recipe as directed.
What are some frequently asked questions?
Final Thoughts
What is my go-to recipe for Shake and Bake Chicken? What more could you ask for? I hope you give this recipe a try. What is the best way to cook a chicken dinner in under an hour? Is it safe to buy this stuff in your house? What are some quick and easy dinner recipes? I have tons of ideas for weeknight meals that are both delicious and simple to make. What do you think of this Shake and Bake Chicken recipe? I love hearing from you all and seeing your own variations. Happy cooking!
How to Make Irresistible Shake and Bake Chicken in 7 Simple Steps
Ingredients
Main Ingredients
- 3.5 pounds boneless chicken thighs skin-on, bone-in pieces
- 1.5 cups all-purpose flour sifted
- 2.5 teaspoons garlic powder for enhanced flavor
- 3 teaspoons smoked paprika for a smoky touch
- 1 teaspoon dried oregano or fresh oregano, chopped
- 1 teaspoon salt or to taste
- 1 teaspoon ground black pepper freshly ground
- 0.5 cup olive oil
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C). Drizzle olive oil in a large roasting pan and place it in the oven to warm up as it preheats.
- Mix flour, garlic powder, smoked paprika, oregano, salt, and black pepper in a large resealable bag or a bowl.
- Pat dry the chicken thighs with paper towels to remove excess moisture, ensuring coating adherence.
- Place the chicken pieces into the flour mixture. Seal the bag and shake to coat evenly or press in a bowl.
- Remove the pan from the oven and carefully arrange chicken skin-side down in the hot, oiled pan.
- Bake for 30 minutes, then flip the chicken over and continue baking for an additional 20 minutes, or until fully cooked.
- Once done, remove chicken from the oven and let it rest for about 5 minutes before serving.
