Kristen's Keys for Shake and Bake Chicken

To enjoy crispy, juicy breaded chicken without a boxed mix in sight, pay attention to the following tips.

Coat the chicken with a thin, even layer of mayo. This locks in moisture, keeping the chicken juicy, and gives the breading something to adhere to. Feel free to use olive oil in place of mayo to keep the recipe egg-free.
Use a zip-top bag. It allows you to quickly coat the chicken with the breading and makes clean-up a breeze.
Use regular breadcrumbs, not panko-style. To replicate the classic Shake 'N Bake coating.
Bake right on the baking sheet. Just like my shake and bake pork chop recipe, it is best to bake the breaded chicken directly on the baking sheet, not on a rack. That surface contact helps recreate that crisp coating you expect from the classic.
Cook to an internal temperature of 165°F. Using a digital thermometer to determine the temperature of the chicken is the best way to ensure it is fully cooked through, but not overcooked and dried-out.

How to Make Copycat Shake 'N Bake Chicken

Mix the breading, prepare the chicken, then shake and bake.

Step One: Prepare Breading

In a gallon-size storage bag combine plain breadcrumbs with seasoned salt, garlic powder, onion powder, celery salt, and black pepper.

Ingredients for Homemade Shake and Bake breading in ziploc bag.

Step Two: Prepare Chicken

Pat the pieces of chicken completely dry with paper towels so that the mayonnaise and breading can adhere.

Then, brush each side of the chicken lightly with mayonnaise (or olive oil). To prevent cross-contamination, measure out a small amount of mayonnaise before brushing it onto the chicken. Do not dip your pastry brush directly into the jar of mayonnaise!

Boneless chicken breasts on cutting board brushed with mayonnaise before being coated in shake and bake coating.

Step Three: Bread Chicken

Working with one piece at a time, place a piece of chicken into the breading mixture, seal the bag, and shake to evenly coat.

Remove the breaded chicken from the bag, shake off excess breading (right back into the bag), and place the breaded piece of chicken on a lightly greased baking sheet.

Breaded chicken breasts on baking sheet with copycat shake and bake.

Step Four: Bake

Cook until the chicken reaches 165℉, flipping once midway through the baking process to ensure each side is nice and crispy. Please note that the temperature of the oven and the timing will vary based on the cut of chicken you are cooking. It is best to use an oven-safe digital thermometer.

For Boneless Chicken Breasts/Thigh: Bake at 425℉ for 10 minutes, flip and continue to bake for 5-10 minutes, or until the chicken reaches an internal temperature of 165℉.
For Chicken Tenders: Bake at 400℉ for 8 minutes, flip and continue to bake for 4-6 minutes, or until the chicken reaches an internal temperature of 165℉.
For Bone-In Cuts of Chicken (Breasts, Thighs, or Legs): Bake at 375℉ for 30 minutes, flip, and bake for an additional 20-30 minutes, or until chicken reaches an internal temperature of 165℉.

Step Five: Serve

Serve homemade shake and bake chicken with stovetop mac and cheese, baked fries, or parmesan roasted broccoli for a meal your family will ask for on repeat!

Baked breaded chicken with homemade shake and bake breading on baking sheet topped with fresh parsley.

Recipe Modifications

Egg-Free: Swap the mayonnaise for extra virgin olive oil.
Gluten-Free: Use gluten-free breadcrumbs.
Get Creative with Seasonings: Swap out the seasonings for your favorite spice blends, like Italian Seasoning, Cajun seasoning or Adobo seasoning, for extra flavor.
Make it Spicy: Add up to ½ teaspoon cayenne pepper to the breadcrumb mixture. You can amp it up even more by stirring 1 teaspoon of hot sauce into the mayonnaise before coating the chicken.
Use an Air Fryer: Timing is provided for air-frying various cuts of breaded chicken in the recipe card.

Shake and Bake Chicken