Shake and Bake Chicken Recipe

Cut piece of shake and bake chicken on a plate.

5 from 1 vote

Skip the box and make this homemade Shake and Bake Chicken with a crispy seasoned coating and juicy chicken inside. It’s an easy oven-baked dinner made with simple pantry ingredients.

Prep Time20

Cook Time45

Total Time1 5

Course: Dinner

Cuisine: American

Keyword: Shake N Bake Chicken

Servings:

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 the oven to 400°F. Pat the chicken pieces dry and place them in a gallon-size zip-top bag. Pour the buttermilk over the chicken, seal the bag, and turn the pieces until they are evenly coated. Set aside while you prepare the breading.
In a separate gallon-size zip-top bag, combine the breadcrumbs, flour, garlic powder, onion powder, parsley, paprika, salt, black pepper, and cayenne, if using. Seal the bag and shake until everything is evenly combined.
Line a large baking sheet with parchment paper or foil. Stir the melted butter and oil together, then pour half of the mixture onto the baking sheet. Use a pastry or basting brush to spread it into an even layer.
Working with one piece at a time, remove the chicken from the buttermilk and let the excess drip off. You want just a thin coating of buttermilk so the breading sticks without becoming too thick or soggy.
Place one piece of chicken at a time in the bag with the breadcrumb mixture. Seal the bag and shake until the chicken is completely and evenly coated.
Place the coated chicken on the prepared baking sheet and repeat with the remaining pieces. Leave some space between each piece so the chicken bakes evenly and the coating can get crispy.
Drizzle the remaining butter and oil mixture evenly over the coated chicken. Bake for 20 minutes.
Carefully turn each piece over and bake for another 20 to 25 minutes, or until the coating is golden and the thickest part of the chicken reaches 165°F. Boneless pieces may cook faster, so start checking them earlier. Let the chicken rest for about 5 minutes before serving.

Notes

Marinate the chicken in buttermilk in the refrigerator for up to 48 hours for more flavor and tender chicken.
If you don’t have buttermilk, brush the chicken lightly with mayonnaise before adding the breadcrumb coating.
Pat the chicken dry before adding the buttermilk so the coating sticks better.
Shake one piece of chicken at a time for the most even coating.
Leave space between the chicken pieces so they bake instead of steam.
For maximum crispiness, bake the chicken on a lightly greased oven-safe wire rack set over a baking sheet and brush the butter and oil mixture directly onto the chicken.
Flip the chicken halfway through cooking so both sides brown.
Bone-in pieces generally take 40 to 45 minutes at 400°F. Boneless pieces can cook considerably faster.
Always use an instant-read thermometer and cook chicken to an internal temperature of at least 165°F.
Let the chicken rest for about 5 minutes before serving.
For the air fryer, cook at 375°F in a single layer, flipping halfway through. Boneless pieces generally take 12 to 18 minutes and bone-in pieces about 22 to 28 minutes, depending on size and air fryer model.

Nutrition