Are you tired of boring chicken dinners? Looking for that perfect crispy coating without the mess of deep frying? I’ve got you covered with this complete guide to making Shake ‘N Bake chicken that’s crispy on the outside and juicy on the inside I’ve been making this for years, and it’s still one of my family’s favorite weeknight meals!
What Makes Shake ‘N Bake So Good?
Shake ‘N Bake is basically a pre-mixed coating that gives you that delicious fried chicken taste without actually frying But guess what? You don’t even need to buy the boxed mix anymore! The store-bought version is getting pretty expensive these days, and making your own is super easy with ingredients you probably already have in your pantry.
The beauty of Shake ‘N Bake chicken is that it’s:
- Quick to prepare (perfect for busy weeknights)
- Less messy than traditional frying
- Healthier since it uses less oil
- Customizable to your taste preferences
- Super crispy without deep frying
DIY Shake ‘N Bake Mix Recipe
Why spend money on the boxed mix when you can make your own? Once I read what was actually in the store-bought version I wondered why anyone bothered buying it pre-made!
Ingredients for Homemade Shake ‘N Bake Mix:
- 1 cup unseasoned plain breadcrumbs
- 2 teaspoons onion powder
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 tablespoons cooking oil
Optional Add-ins:
- Dried oregano
- Cayenne pepper
- Black pepper
- Red pepper flakes (for a spicy kick)
Pro Tip: If you’re making the mixture ahead of time, skip adding the oil until you’re ready to use it. The oil helps the breadcrumbs crisp up nicely in the oven.
Step-by-Step Shake ‘N Bake Chicken Instructions
What You’ll Need:
- 2 pounds boneless, skinless chicken breasts (or your preferred cut)
- Your homemade Shake ‘N Bake mixture
- Baking sheet
- Aluminum foil or parchment paper
- Cooking oil for greasing
Instructions:
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Preheat your oven to 425°F. Line a baking sheet with foil or parchment and lightly grease it with cooking oil.
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Mix your coating. In a large bowl, combine all your dry ingredients (breadcrumbs and seasonings). Add the oil and stir until all crumbs and spices are well coated. The oil is important – it helps everything crisp up!
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Prepare your chicken. If using chicken breasts, either slice them in half horizontally to create thinner cutlets or pound them to an even thickness. This helps them cook evenly.
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Transfer the coating to a plastic bag if desired (this is the “shake” part!) or keep it in the bowl.
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Coat the chicken. Add your chicken to the breadcrumb mixture and toss or shake to coat completely on all sides. Press the coating onto the chicken if needed.
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Arrange on baking sheet. Place the coated chicken pieces on your prepared baking sheet, making sure they don’t touch each other.
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Bake until golden and crispy. For boneless chicken breasts, this takes about 25-30 minutes. The chicken should reach an internal temperature of 165°F.
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Rest before serving. Let the chicken rest for 3-5 minutes before serving to lock in those juices!
Cooking Times for Different Chicken Cuts
Different cuts need different cooking times. Here’s a handy chart to guide you:
| Chicken Type | Cooking Time (Minutes) | Internal Temperature |
|---|---|---|
| Boneless Breasts | 20-25 | 165°F (74°C) |
| Boneless Thighs | 20-25 | 165°F (74°C) |
| Bone-in Drumsticks | 35-40 | 165°F (74°C) |
| Bone-in Thighs | 35-40 | 165°F (74°C) |
| Chicken Wings | 30-35 | 165°F (74°C) |
If the coating starts browning too quickly before the chicken is cooked through, just tent some aluminum foil loosely over the top.
Tips for Perfect Shake ‘N Bake Chicken
I’ve made this countless times, and I’ve picked up some tricks along the way:
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Pat your chicken dry before coating. Moisture is the enemy of crispiness!
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Don’t crowd the pan. Leave space between chicken pieces so air can circulate and everything gets crispy.
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For extra crispiness, lightly spray the coated chicken with cooking oil before baking.
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Check for doneness with a meat thermometer – chicken should reach 165°F internally.
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Want even more crunch? Try using Panko breadcrumbs instead of regular ones.
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Add Italian-flavored breadcrumbs for an easy flavor boost (like Kristy did with her chicken thighs).
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For thinner cuts, reduce cooking time slightly to prevent drying out.
Common Mistakes to Avoid
Even tho this recipe is pretty easy, there’s still some things that can go wrong:
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Skipping the oil in the mix. The oil helps the coating get that signature crispiness.
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Not drying the chicken. Wet chicken = soggy coating.
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Overcooking. This leads to dry chicken – nobody wants that!
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Flipping halfway through. Unlike the original Shake ‘N Bake instructions, you don’t need to flip the chicken while cooking.
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Microwaving leftovers. This makes them soggy – use the oven or air fryer to reheat instead.
What to Serve with Your Shake ‘N Bake Chicken
This versatile chicken pairs well with so many sides! Here are some of my favorites:
- Mashed potatoes
- Mac and cheese
- Roasted vegetables
- Fresh garden salad
- Coleslaw
- Corn on the cob
- Garlic bread
Real People’s Results
Don’t just take my word for it! Here’s what others say about homemade Shake ‘N Bake chicken:
Kristy tried it with boneless chicken thighs and added red pepper flakes: “Any chicken I make is usually dry, but these were not. It all worked!”
Diane says: “Love this recipe as is. The retail price of the S&B that no longer even comes with the bag is nutty.”
Gregory used it for both chicken and pork: “Absolutely delicious! This has raised their eyebrows more than once over the past few months that I have made it for my kids.”
Carrie H. made a smart substitution: “I used Panko, otherwise made as directed. Hubby (who doesn’t like Shake N’ Bake) LOVED your version!”
Frequently Asked Questions
Can I make the coating mix ahead of time?
Yes! Mix up all the dry ingredients and store them in an airtight container for up to 3 months. Just add the oil right before you’re ready to use it.
Should I use egg or water before coating?
Either works! Some people dip the chicken in water or beaten egg before coating to help the mixture stick better. I find water works fine for a lighter coating.
Can I use this for other meats?
Absolutely! This works great for pork chops too. Just adjust cooking times accordingly.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer (not microwave) to maintain crispiness.
Can I freeze Shake ‘N Bake chicken?
Yes! You can freeze the cooked chicken for up to 2 months. Reheat in a 350°F oven until heated through.
In Conclusion
Making your own Shake ‘N Bake chicken is ridiculously easy, way more affordable than buying the boxed mix, and lets you control exactly what goes into your food. Plus, you probably already have all the ingredients sitting in your pantry right now!
Give this homemade version a try next time you’re craving crispy, flavorful chicken without the hassle of deep frying. Trust me, once you’ve tried it, you’ll never go back to the store-bought version again!
So what are you waiting for? Get shaking and baking tonight!
