Shake and Bake Chicken

Ingredients You’ll Need

• Chicken: I like using a whole chicken cut into pieces, but drumsticks, thighs, breasts, or a combination of chicken pieces all work.
• Buttermilk: Buttermilk helps tenderize the chicken, adds flavor, and gives the breading something to cling to.
• Breadcrumbs: Plain, fine breadcrumbs give you the texture that is closest to classic Shake and Bake while letting you control the seasonings.
• Flour: A little all-purpose flour helps the coating cling to the chicken and gives it a crispier texture. Wondra flour also works well for a lighter coating.
• Seasonings: Garlic powder, onion powder, dried parsley, paprika, salt, black pepper, and optional cayenne give the coating plenty of flavor without needing a seasoning packet.
• Butter and oil: I use both because butter adds flavor and beautiful browning while vegetable or avocado oil helps the coating crisp without the butter browning too quickly.

Ingredient Additions and Substitutions

One of my favorite things about making Shake and Bake from scratch is how easy it is to change the seasoning. Start with the original mixture in the recipe card, then try one of these variations.

• Ranch: Add 2 tablespoons dry ranch seasoning. You can use a packet or my Homemade Ranch Dressing Mix.
• Garlic Parmesan: Add ½ cup grated Parmesan cheese and increase the garlic powder to 1 tablespoon.
• BBQ: Add 1 tablespoon brown sugar, 2 teaspoons smoked paprika, and 1 teaspoon chili powder. You can also brush the chicken lightly with BBQ sauce before coating it.
• Lemon Herb: Add 1 tablespoon lemon pepper seasoning, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary.
• Italian Herb: Add 2 teaspoons Italian seasoning, 1 teaspoon dried basil, and ½ cup grated Parmesan cheese.
• Cajun: Add 2 teaspoons Cajun seasoning and 1 teaspoon smoked paprika. Tony Chachere’s works great here.
• Buffalo: Brush the chicken lightly with buffalo sauce before adding the coating, then serve with ranch or blue cheese dressing.
• Extra Crispy: Replace some of the regular breadcrumbs with panko breadcrumbs, crushed cornflakes, or crushed Ritz crackers.
• No buttermilk: Brush the chicken lightly with mayonnaise instead. It works as a binder and helps the coating brown nicely.

How to Make Shake and Bake Chicken

How Long to Bake Shake and Bake Chicken

Cooking time depends on the size and cut of chicken, so I always use a meat thermometer instead of relying only on the clock.

• Boneless chicken breasts or thighs: Start checking after about 25 minutes.
• Bone-in chicken pieces: Plan on approximately 40 to 45 minutes at 400°F.
• Chicken drumsticks: Depending on their size, they will usually take around 35 to 45 minutes.

No matter which chicken pieces you use, cook the chicken until the thickest part reaches at least 165°F, making sure the thermometer is not touching the bone.

If you are cooking several different cuts at the same time, some pieces may be ready before others. Just remove each piece as it reaches the correct temperature rather than overcooking the smaller pieces.

Air Fryer Shake and Bake Chicken

This Shake and Bake Chicken Recipe works really well in the air fryer too.

Preheat the air fryer to 375°F and lightly spray the basket with cooking spray. Add the coated chicken in a single layer with a little space around each piece, then lightly spray the tops with cooking spray or oil.

Boneless chicken pieces generally take about 12 to 18 minutes, while bone-in pieces may take 22 to 28 minutes. Flip the chicken halfway through cooking.

Air fryer models and chicken sizes vary quite a bit, so use a meat thermometer and cook until the center reaches at least 165°F.

For an extra crispy coating, let the breaded chicken sit for about 5 to 10 minutes before placing it in the air fryer.

Recipe Tips

• Pat the chicken dry first. Removing excess moisture helps the buttermilk and breading stick instead of sliding off.
• Shake one piece at a time. You’ll get a much more even coating than if you put several pieces in the bag at once.
• Let excess buttermilk drip off. You want a thin layer on the chicken. Too much buttermilk can make the breading thick and gummy.
• Give the chicken some room. Crowding the baking sheet traps steam, which makes the coating soft instead of crispy. Use two pans if necessary.
• Use a wire rack for an even crispier coating. Place an oven-safe rack over your baking sheet and lightly grease it. When using a rack, brush or drizzle the butter and oil directly over the chicken rather than pouring it onto the pan.
• Flip halfway through baking. This helps both sides brown and crisp.
• Don’t judge doneness by color. Check the thickest part of each piece with an instant-read thermometer.
• Let it rest, but not too long. About 5 minutes gives the juices time to settle without letting the crispy coating sit long enough to become soggy.
• Serve it right away. Like fried chicken, Shake and Bake chicken is at its crispiest shortly after it comes out of the oven.

Frequently Asked Questions

Make Ahead and Storage

Make ahead: You can place the raw chicken in the buttermilk and refrigerate it for up to 48 hours before cooking. Always marinate chicken in the refrigerator, not on the counter. You can also bread the chicken several hours before baking and keep it covered in the refrigerator.

Refrigerator: Store cooked Shake and Bake chicken in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer: Let the chicken cool completely, then wrap the pieces individually and place them in a freezer-safe container or bag. For the best texture, I like to use frozen cooked chicken within a couple of months.

Reheating: The microwave works in a hurry, but it will soften the coating. For crispier leftovers, reheat the chicken in a 350°F oven until heated through, or place it in the air fryer at 350°F to 375°F for a few minutes. Reheated leftovers should reach 165°F.

Pairing Ideas

This crispy baked chicken is perfect with classic comfort-food sides. I love it with Homemade Mashed Potatoes and Oven Roasted Green Beans for a traditional chicken dinner. For something lighter, add our Olive Garden Salad. Gravy, corn, peas, roasted vegetables, mac and cheese, or a simple baked potato would all be good choices too.