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Cut piece of shake and bake chicken on a plate.
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Homemade Shake and Bake Chicken

Skip the box and make this homemade Shake N Bake Chicken for a fraction of the price. This chicken is so crispy, flavorful, and juicy, you'll forget it was baked!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dinner
Cuisine: American
Keyword: Shake N Bake Chicken
Servings: 6
Calories: 653kcal
Author: Erica Walker

Ingredients

  • 3 pounds chicken pieces about one whole chicken or 6-8 pieces
  • 1 cup buttermilk
  • 3/4 cup plain breadcrumbs
  • 1/2 cup all purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried parsley
  • 2 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne optional, or more if you like it spicy
  • 1/3 cup butter melted
  • 1/3 cup vegetable or avocado oil

Instructions

  • Preheat oven to 400℉.
    Pat chicken dry and place in a gallon sized zip-top bag. Pour buttermilk over the top, seal the bag tightly, then move chicken around until it seems evenly coated. Set aside.
    Top zip bag with buttermilk and pieces of chicken.
  • In a separate gallon-sized zip-top bag, add breadcrumbs, flour, garlic powder, onion powder, parsley, paprika, salt, pepper, and cayenne (optional). Mix until well combined.
    Ziplock bag with breadcrumbs and seasonings combined.
  • Prepare the baking sheet by lining with foil or parchment paper. Combine melted butter and oil in a glass measuring cup and pour half of it onto the baking sheet. Use a basting brush to spread it around evenly.
    Sheet pan lined with parchment paper. Butter oil mixture spread on top with brush.
  • Working with the chicken one piece at a time, remove chicken from the buttermilk and shake off the excess until there is just a thin coating of buttermilk.
    Ziplock back with bread crumb seasonings and buttermilk piece of chicken.
  • Place chicken, one at a time, into the breadcrumb bag. Seal the bag and shake until the chicken is evenly coated.
    Shaking chicken piece in ziplock bag.
  • Place the coated chicken piece on the prepared baking sheet and repeat with remaining pieces of chicken. Make sure you leave some space between the chicken pieces so they can get crispy. If you put the chicken too close together the chicken will steam instead of bake and you won't get a crispy coating.
    Pieces of chicken covered in breadcrumb mixture on a sheet pan.
  • Pour the remaining butter/oil mixture evenly over the top of the chicken and bake for 20 minutes.
    Pouring butter oil mixture on top of coated chicken pieces.
  • Flip the chicken pieces over and bake another 20-25 minutes or until internal temperature reaches 165℉.
    Note: Boneless pieces will cook faster than bone-in pieces so check boneless pieces after 25 minutes. It's crucial to use a meat thermometer to check the chicken so it doesn't get overcooked. You want the chicken to be crispy on the outside and perfectly juicy on the inside.
    Baked shake and bake chicken on a sheet pan.

Notes

  • You can marinate the chicken in the buttermilk in the refrigerator up to 48 hours before shakin' and baking'. This will give the chicken extra delicious flavor. 
  • Instead of buttermilk, you can brush the chicken with some mayonnaise. You can use whatever you have on hand. It's going to taste amazing either way. 
 

Nutrition

Calories: 653kcal | Carbohydrates: 21g | Protein: 33g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 913mg | Potassium: 425mg | Fiber: 1g | Sugar: 3g | Vitamin A: 962IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 3mg