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Homemade Shake and Bake Chicken

Homemade Shake and Bake Chicken on a wire rack with a golden crispy Panko coating
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A homemade copycat of the classic Shake and Bake. Juicy bone-in, skin-on chicken coated in a boldly seasoned Panko and cornmeal crust, oven-baked on a wire rack until shatteringly crispy outside and incredibly juicy inside. Better than the box.

Ingredients

Scale
  • 3 pounds bone-in, skin-on chicken thighs and legs
  • 2 tablespoons olive oil
  • 2 cups Panko breadcrumbs, finely ground
  • 2 tablespoons cornmeal
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons ground paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper

Instructions

  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and place an oven-safe wire rack on top. Spray the rack with nonstick cooking spray and set aside.
  2. Add finely ground Panko, cornmeal, kosher salt, garlic powder, paprika, onion powder, dried thyme, dried oregano, and black pepper to a large gallon zip-top bag. Seal and shake gently to combine evenly. Set aside.
  3. Remove chicken from the refrigerator and bring to room temperature for about 30 minutes. This helps the coating adhere and ensures even baking throughout.
  4. Pat each chicken piece completely dry with paper towels. Rub each piece evenly with olive oil on all sides. The oil acts as the adhesive for the coating.
  5. Working one piece at a time, place each oiled chicken piece into the seasoning bag. Seal and shake until thoroughly and evenly coated on all sides. Place on the prepared wire rack without overlapping. Repeat with remaining pieces.
  6. Bake for 30 to 35 minutes until the internal temperature reaches 165 degrees F and the coating is deep golden and crispy. For best results with dark meat, cook thighs and drumsticks to 175 degrees F. Insert thermometer into the thickest part without touching the bone.
  7. For extra color and crunch, broil for the final 2 to 3 minutes watching closely. Serve immediately while the coating is at its crispiest.

Notes

  • Always use a wire rack over your baking sheet. it allows hot air to circulate completely around the chicken and prevents a soggy bottom crust.
  • Finely grind the Panko in a blender or food processor before mixing. whole Panko falls off bone-in pieces more easily during baking.
  • Dark meat is at its juiciest and most tender when pulled at 175 degrees F rather than the safe minimum of 165 degrees F.
  • Air fryer method: Preheat to 380 degrees F. Cook in a single layer for 24 to 28 minutes, flipping halfway, until internal temperature reaches 165 to 175 degrees F.
  • To make gluten-free, substitute certified gluten-free Panko breadcrumbs.
  • Sodium note: This recipe is moderately high in sodium at 1,547mg per serving. Using a reduced-sodium seasoning blend or cutting back on added salt can help lower this.

Nutrition

Find it online: https://www.benefitiany.com/shake-and-bake-chicken/