Shake and Bake Chicken Recipe
This Shake and Bake Chicken is an unbelievably delicious, quick, and easy dinner consisting of juicy baked chicken coated in crispy homemade Shake 'N Bake seasoning. It's so good you'll never want to buy the boxed stuff again!
Servings: 6 pieces (approx.)
Ingredients
- 2 pound chicken drumsticks left out for 30 minutes at room temperature
- 1 cup breadcrumbs regular, panko, or a mix of each
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoon butter melted
- 2 tablespoon Dijon mustard optional, see notes
Instructions
- Remove the chicken from the refrigerator and allow it to rest at room temperature for 30 minutes. Bringing the chicken to room temperature will prevent the butter from re-solidifying when brushed onto the chicken. Note: If you’re in a hurry and need to get your chicken in the oven quickly, swap the butter for olive oil.
- Preheat the oven to 400 degrees Fahrenheit. Spray a large 9×13-inch baking dish with non-stick spray or line a large baking sheet with parchment paper.
- Combine the breadcrumbs, cornstarch, garlic powder, onion powder, paprika, dried basil, oregano, parsley, salt, and black pepper in a medium bowl.
- Add the melted butter and Dijon mustard (if using) to a large bowl and mix well to combine. Pat the chicken pieces dry with paper towels, then toss the chicken in the sauce until coated.
- Place the shake and bake seasoning in a large Ziplock bag, then add one piece of chicken to the bag at a time and shake to coat. Transfer the chicken to the prepared baking sheet or dish and repeat with the remaining chicken.
- Bake (the chicken drumsticks) for 35-40 minutes or until the internal temperature reaches 165 degrees Fahrenheit as measured by a digital meat thermometer. Rotate the chicken pieces once during cooking.
- Allow the chicken to rest for 2-3 minutes before serving. Garnish with fresh parsley, if desired.
Notes
- Butter or olive oil? The chicken needs about 30 minutes to reach room temperature to allow the butter to stick without resolidifying. If you're in a hurry and cooking with cold chicken, simply swap the butter for olive oil.
- If you dislike Dijon mustard or prefer a more “classic” shake-and-bake taste, skip the mustard and replace it with additional butter. Another type of mustard, like yellow or whole-grain mustard, is not recommended.
- Using store-bought Shake' N Bake? You'll need one packet to make this recipe or one packet per two pounds of meat.
- Keep leftovers stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition
Calories: 313kcal | Carbohydrates: 16g | Protein: 21g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 741mg | Potassium: 299mg | Fiber: 2g | Sugar: 1g | Vitamin A: 456IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 2mg
