Make classic, crunchy Shake-and-Bake Chicken from scratch with the easiest breadcrumb mix and lean boneless, skinless breasts.
Who doesn’t love a juicy piece of shake-and-bake chicken? There’s nothing like biting into that crunchy exterior of seasoned crumbs and then savoring the moist, juicy chicken interior. And with this recipe, even baked lean breasts don’t have to be bland, dry, or difficult to prepare. You’ll have a delicious, healthy meal on the table in no time at all.
This recipe starts with a homemade breadcrumb coating mix that takes just minutes to make but is so much better than store-bought versions. It’s so versatile it might become your go-to for perfectly baked “fried chicken” recipes of all kinds. You can use this coating on boneless chicken thighs and bone-in chicken pieces as well. I like it on drumsticks for pieces with the extra flavor and moistness of dark meat. And if you remove the skin from the drumsticks the meat will have only slightly more calories ounce for ounce than breast meat. That’s why you’ll find packages of chicken drumsticks in my freezer! Just remember to remove the skin before coating the chicken with the oil and breadcrumbs.
Whatever cut of chicken you use, make sure it reaches an internal temperature of 165˚F before removing it from the oven. Due to the fact that they have more connective tissue than light meat, I like to cook chicken drumsticks and thighs a little longer, until the thermometer reads between 175˚F and 185˚F. They’re still safe to eat at 165˚F but you might like them better when cooked more.
Is Shake-and-Bake Chicken Healthy?
This chicken recipe is high in protein and relatively low in fat. Coating your chicken in this homemade breadcrumb mix and baking it in the oven reduces the fat and calories significantly compared to pan-fried or deep-fried chicken. It uses lean boneless, skinless chicken breasts, a cut that contains less fat than skin-on breasts or other skin-on cuts like thighs or drumsticks. Olive oil, a heart-healthy fat, is a relatively healthy option to help the crumbs adhere to the chicken. All-in-all this is a very healthy recipe for crispy chicken.
Why Homemade Shake-and-Bake Is Better Than Store-Bought
When you make your coating mix at home, you control the ingredients. You can leave out what you don’t like and add more of what you do. Are you looking to make an Italian-style meal? Add some Italian herbs and spices. Is hot and spicy more your style? Heat it up with chili flakes or cayenne pepper. I often omit or cut back on the salt and use more herbs when making it for people on low-sodium diets. And remember that commercial coating mixes often contain ingredients like maltodextrin, high-fructose corn syrup and monosodium glutamate. If you’re looking to avoid additives and highly processed ingredients you can choose breadcrumbs free of these and your mix will be as well. Read the label on your breadcrumbs (or bread if you make your own crumbs) and you can control exactly what’s in your mix.
How to make ahead and store
Leftover cooked shake-and-bake chicken breasts can be refrigerated in an airtight container for up to 4 days. You can also freeze the breasts in freezer bags or sealable containers for up to 3 months. Defrost the breasts overnight in the fridge and reheat in the oven until hot.
Serving Suggestions
Shake dinner up a bit with healthier versions of foods often served with fried chicken. Some of my favorite side dishes to enjoy with shake-and-bake chicken include Baked Sweet Potato Slices, Keto French Fries, and Homemade French Fries In The Air Fryer. Of course, what’s “fried” chicken without mac and cheese? Put a new spin on an old classic with Butternut Squash Mac and Cheese or Gluten-Free Mac and Cheese With Zucchini Noodles (so good you won’t even miss the pasta!).
Ingredients
- 1 cup plain breadcrumbs
- 1 1/4 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil
- 3 pounds boneless skinless chicken breasts
- Freshly chopped parsley for garnish
Instructions
- In a large Ziploc bag, combine breadcrumbs, garlic powder, paprika, onion powder, oregano, thyme, salt, and black pepper.
- Separately, in a large bowl, drizzle the oil over the chicken pieces. Rub each piece with oil to evenly coat them.
- Preheat the oven to 400°F. Working with one piece of chicken at a time, place it in the bag with the breadcrumbs, give the bag a shake to coat it, and then transfer it to a greased or parchment-lined baking sheet.
- Once all the chicken is coated, bake for 30 minutes or until the internal temperature reaches 165°F. You can check on it at the 20-minute mark. If the chicken is already sufficiently browned, cover it with foil and continue baking until it is done.
- Sprinkle with fresh parsley and enjoy with your favorite sides.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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