Homemade Shake and Bake
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
5 servings
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Course
Main Course
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Cuisine
American
Homemade Shake and Bake
Description
This recipe starts by mixing dry breadcrumbs with cornstarch and a blend of garlic salt, black pepper, onion powder, paprika, parsley, thyme, and optional salt. Olive oil is added to create a crumbly, sandy coating. Chicken breasts are coated in olive oil, then shaken in the mixture to ensure an even breading. For thicker coating, the process can be repeated.
The coated chicken is arranged on foil-lined baking sheets without crowding and baked at 400°F. Boneless chicken requires about 20 minutes, while bone-in pieces bake approximately 45 minutes until fully cooked with an internal temperature of 165°F. Cooking on a wire rack after baking helps prevent sogginess on the bottom.
This method produces a flavorful, crunchy crust reminiscent of traditional shake and bake mixes but made from scratch. The seasoning can be adjusted to personal preference. Leftovers can be refrigerated or frozen for later use.
Ingredients
- 1 cup dry breadcrumbs
- 1 tablespoon cornstarch
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon parsley dried
- 1/2 teaspoon thyme dried
- 1/4 teaspoon paprika
- 1 teaspoon salt if desired
- 6 tablespoons olive oil
- 5 chicken breast boneless
Instructions
- Preheat the oven to 400 degrees.
- Place breadcrumbs, cornstarch, garlic salt, pepper, onion powder, paprika, parsley, and thyme into a large Ziplock freezer bag and mix well. Add 1 tablespoon of olive oil and mix until it has a sandy texture.
- Pour the remaining olive oil into a shallow bowl or plate and use it to coat each piece of chicken.
- Add the chicken pieces to the bag, one at a time. Shake chicken around to coat well. If you love thicker breading, repeat this step - coat again in oil, then add to the bag of shake and bake mix.
- Place the chicken on a foil-lined baking sheet. Use two pans if necessary to avoid crowding the chicken. Bake for approximately 20 minutes for boneless, or 45 minutes for bone-in. The chicken is fully cooked when the internal temperature is 165 degrees.
- Remove chicken from oven and place on a cooling rack. Allowing it to cool directly on a wire cooling rack helps prevent the bottom of the chicken from getting soggy.
Notes
- Bone-in chicken requires about 45 minutes of baking, boneless about 20 minutes.
- The seasoned breadcrumb mixture can coat chicken twice for a thicker crust, with olive oil re-coating between layers.
- Leftovers keep up to 4 days refrigerated and freeze well for up to 3 months.
- Butterfly thicker chicken breasts to cook evenly and reduce baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 27g | 54% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 230mg | 10% |
| Potassium | 306mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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