Juicy breadcrumb-coated chicken baked to crispy-tender perfection with garlic, paprika, oregano, and a buttery kiss—shake and bake chicken has arrived.
If dinner feels like a chore but your tastebuds are still optimistic, let this cozy, golden crunch pull you back in. Crispy Shake and Bake Chicken walks the line between comforting and “wow, did I just make that?” It’s got the savory hug of garlic and Parmesan, a soft herbal whisper from oregano, and—let’s be honest—just enough butter to make your kitchen smell like a reward. Oh, and we’re baking, not frying, so your stovetop stays clean (a small miracle on a Tuesday evening).
You can prep it in minutes, then zone out while it gets gloriously crisp. Would it be fabulous with mashed potatoes? Obviously. Or eaten right off the baking rack with your fingers? Yes. Deeply yes.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Shake and Bake Chicken
This is one of those recipes that doesn’t ask for much but gives a lot in return. Minimal mess, super satisfying texture, and that toasty breadcrumb aroma wafting through your kitchen? Yes please.
- Ridiculously simple to make: You just squish, smear, melt, and shake. Like a mini edible science project.
- Crunchy outside, juicy inside: The oven does all the magic. You just need to not burn it (I believe in you).
- Customizable seasoning mix: Dial the garlic up or toss in cayenne if you like a little drama.
- Kid- and adult-approved: It walks that fine line between familiar and mmm, what’s that flavor?
- No frying required: Meaning no oil splatters on your favorite apron or your unsuspecting wrist.
- Plays nice with sides: From green beans to buttered noodles to a cozy plate of bacon basil cornbread muffins, it’s a happy mealtime canvas.
Ingredient Notes
Just a few pantry MVPs plus chicken. Nothing fussy, and definitely no ingredient that requires a pronunciation guide.
- Chicken breasts or thighs: I use boneless when I’m impatient, bone-in when I want extra flavor and don’t mind a longer bake.
- Breadcrumbs: Plain or seasoned work. Fresh or panko if you’re feeling extra. They bring the crunch.
- Salt and pepper: The basics, but skip these at your own flavor risk.
- Garlic and onion powder: These two do most of the behind-the-scenes flavor lifting. Don’t skimp.
- Paprika: Adds color and just a whisper of smoky depth. Totally makes it.
- Dried oregano: A little herbal nudge. Optional but lovely.
- Parmesan cheese: Optional, technically—but why not toss in a bit of nutty saltiness?
- Melted butter or oil: Helps the coating stick and crisp. I use butter when I want that savory richness to shine.
How To Make This Shake and Bake Chicken
You’re basically shaking chicken in a bag and baking it. See? Already fun. Here’s the full little ritual.
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Set up your oven and pan: Preheat that oven to 400°F (200°C). Line a baking sheet with parchment or foil, then give it a spritz or a brush of oil. We’re aiming for golden and crispy, not stuck-sadness.
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Make your magic dredge: Grab a big zip-top bag and toss in the breadcrumbs, spices, salt, and Parmesan (if using). Seal and shake it up. It should smell a bit like snack mix and good decisions.
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Coat the chicken: Lightly brush your chicken pieces with butter or oil. This is the part that helps the coating cling and gets things crispy. No puddles of butter, just a whisper.
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Shake, shake, shake: Drop the chicken into the zip bag one piece at a time (or two if you’re feeling bold), seal, and shake. It’s oddly satisfying.
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Bake until beautifully golden: Transfer those shake-coated beauties to your greased sheet. Bake boneless pieces for 25–30 minutes, bone-in for 35–40. You want them sizzling a bit, nice and golden.
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Rest before the bite: Let the chicken chill on a rack for 5-ish minutes before serving. It helps lock in juiciness and prevents burned fingers. (Ask me why I know.)
Storage Options
If you’ve got leftovers (a big if), this chicken holds up surprisingly well.
Pop cooled pieces into an airtight container and store them in the fridge for up to 4 days. They lose that just-baked snap, but if you reheat them in the oven at 375°F for 10–12 minutes, the crisp comes back to life. Microwaving is convenient, sure, but it does turn that lovely crust into soft socks. You’ve been warned.
And yes, you can freeze it. Wrap each piece snugly in foil, then toss them into a bag or container. They’ll hold up for 2–3 months. Reheat straight from frozen in the oven at 375°F for about 25 minutes. No thawing needed, and honestly, the texture holds up better than I expected.
Variations and Substitutions
Once you get the hang of the shake-and-bake rhythm, it’s easy to riff.
- Chicken thighs or drumsticks: These stay super juicy and have more flavor than breasts. Just tack on a few baking minutes.
- Panko instead of regular breadcrumbs: Panko gives a lighter, crunchier texture. Toss them in the pan with melted butter for a sec before coating to really zhuzh them up.
- Cayenne for heat: Add a pinch (or more) if you’re into spicy-crispy things. It plays well with the paprika.
- Herbs de Provence or Italian seasoning: Sub these in place of oregano for a different herbal backbone.
- Cheese boost: Swap Parmesan for finely shredded cheddar if you want bold, melty vibes in the crust.
- No zip-top bag? Use a large mixing bowl with a lid. Shake it like you mean it.
What to Serve with Shake and Bake Chicken
This dish is super adaptable, so you can go comfort food or keep it light depending on your mood—or your fridge situation.
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A crisp green salad with vinegary dressing cuts through the buttery coating in the best way. Toss in a few cherry tomatoes or sliced cukes if you’ve got ’em lying around.
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Mashed potatoes, obviously. Bonus points if you’ve got gravy, but even a knob of salted butter swirled in will make you feel like royalty at your weeknight table.
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Simple roasted veggies like carrots or zucchini pair beautifully. Let them roast on the lower rack while the chicken bakes, and boom—same oven, double duty.
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A soft, carby side like these fluffy muffins or even dinner rolls gives you something to swipe through any breadcrumbs that fall off (and they will fall, in lovely little golden flakes).
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For balance, pair with something bright and briny—maybe a pickle-y coleslaw or some lemony sautéed greens like rainbow chard. A little bitterness goes a long way.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this shake and bake chicken ahead of time?
Yes, absolutely. You can bread the chicken and leave it in the fridge (covered) for up to 6 hours before baking. Just let it sit at room temp for 10–15 minutes before it hits the oven so it cooks evenly. Leftovers also reheat really well in the oven or toaster oven, and they’d make a great next-day sandwich situation.
What can I use instead of a zip-top bag?
If you’re trying to cut back on plastic or just don’t have any on hand (hi, me, last Tuesday), use a large mixing bowl with a lid. Or even a lidded container—basically anything you can shake chicken around in. Worst case? Use your hands to toss and coat, but be ready for buttery fingers.
Can I air fry this instead of baking?
Totally! Air fry at 375°F for about 18–22 minutes, flipping halfway through. Keep the pieces in a single layer so the hot air can do its crispy thing. Results might come out even crispier than the oven—especially if you’re using panko—and faster, too. Win-win.
What if I don’t have breadcrumbs?
No breadcrumbs? No problem. Crushed cornflakes, crushed crackers (like Ritz or saltines), or even panko will do beautifully. You want something dry and crunchy that can soak up butter and toast up in the oven. I’ve even used crushed pretzels once for a salty twist. Surprisingly good!
Crispy Shake and Bake Chicken
Ingredients
Chicken
- 4 chicken breasts or thighs boneless or bone-in; adjust baking time accordingly
Breading Coating
- 1 cup (120 g) breadcrumbs plain, seasoned, or panko
- 1/3 cup (35 g) grated Parmesan cheese optional, for extra flavor
- 1 tsp (6 g) salt
- 1/2 tsp (1.5 g) black pepper freshly ground
- 1 tsp (3 g) garlic powder
- 1 tsp (2.3 g) onion powder
- 1 tsp (2.1 g) paprika smoked or sweet
- 1/2 tsp (1 g) dried oregano optional
To Finish
- 3 tbsp (42 g) butter, melted or use oil if preferred
Equipment
- Baking sheet
- Parchment Paper or Foil
- Large Zip-Top Bag
- Pastry Brush (optional)
- Oven
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly brush or spray with oil.
- In a large zip-top bag, combine breadcrumbs, grated Parmesan (if using), salt, pepper, garlic powder, onion powder, paprika, and oregano. Seal and shake well to mix.
- Lightly brush each chicken piece with melted butter or oil so the coating will stick.
- Place chicken pieces (one or two at a time) into the zip-top bag, seal, and shake until evenly coated. Repeat for all chicken.
- Arrange coated chicken pieces on the prepared baking sheet. Bake boneless pieces for 25–30 minutes, or bone-in pieces for 35–40 minutes, until golden brown and a thermometer inserted into the thickest part reads at least 165°F (74°C).
- Let chicken rest for about 5 minutes before serving to lock in juices.
