Shake and Bake Chicken Recipe
User Reviews
4.4
Shake and Bake Chicken Recipe
Description
This Shake and Bake Chicken Recipe uses chicken thighs and legs, which are rubbed with olive oil to promote browning and help the panko-based breading adhere. The breading mix combines finely ground panko breadcrumbs, cornmeal, kosher salt, garlic powder, paprika, onion powder, thyme, oregano, and black pepper. Each chicken piece is shaken in the seasoning mixture, placed on a lightly greased wire rack to ensure air circulation, and baked at 400°F until reaching the safe internal temperature of 165°F.
The baking process crisps the seasoned coating while keeping the meat juicy inside due to the bone-in, skin-on cuts. The combination of spices gives a savory and mildly smoky flavor. The wire rack prevents sogginess by allowing excess moisture to drip away.
This chicken works well as a main dish accompanied by salads, roasted vegetables, or potatoes. The recipe's adaptable nature allows swapping in other chicken cuts or using the seasoning to make chicken tenders or nuggets.
Patting chicken dry before coating is important for breading adhesion. Avoid crowding pieces on the rack to maintain crispiness. Leftovers can be stored in the refrigerator for up to three days or frozen. For reheating, bake at 350°F covered with foil to retain moisture.
Ingredients
- 3 pounds chicken thigh bone-in, skin-on
- 3 pounds chicken leg bone-in, skin-on
- 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 paprika ground
- 1 teaspoon onion powder
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1 teaspoon black pepper ground
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 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
- Dry chicken thoroughly before breading to help coating stick well.
- Do not overcrowd chicken pieces on the wire rack to avoid soggy breading and uneven cooking.
- This recipe is adaptable for chicken breasts, tenders, or homemade chicken nuggets using the same breading mix.
- Store leftovers in an airtight container up to 3 days refrigerated or freeze for 3 months.
- For reheating, bake covered at 350°F for about 10 minutes to maintain crispness and warmth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Calories | 709kcal | 35% |
| Carbohydrates | 28g | 9% |
| Protein | 48g | 96% |
| Fat | 44g | 68% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 174mg | 58% |
| Sodium | 1547mg | 64% |
| Potassium | 567mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 714IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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