Shake and Bake Chicken

4.50 from 2 votes

Made with simple ingredients and minimal prep, this easy Copycat Shake and Bake Chicken recipe delivers juicy chicken with a crispy coating. Timing provided for boneless or bone-in chicken breasts, chicken thighs, chicken legs, and chicken tenders.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Ingredients

3 cups unseasoned breadcrumbs not panko-style breadcrumbs
2 teaspoons seasoned salt
2 teaspoons paprika
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ cup mayonnaise or 2 tablespoons extra virgin olive oil
6 pieces chicken
cooking spray

US Customary - Metric

Instructions

To Bread Chicken

In a large storage bag, combine 3 cups unseasoned breadcrumbs, 2 teaspoons seasoned salt, 2 teaspoons paprika, 1 teaspoon celery salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon black pepper. Close the bag and shake until everything is well combined.
Pat the chicken dry with a paper towel, then coat each piece of chicken with a thin layer of mayonnaise or olive oil using a pastry brush.
Working one at a time, place a piece of chicken into the bag with the seasoning. Close the bag and then shake gently until the chicken is fully covered with the mixture. Remove the chicken from the bag, shaking off excess seasoning and then place the chicken onto a greased baking sheet. Repeat with each piece of chicken.
Baking Instructions:
For Boneless Chicken Breasts or Thighs: Bake at 425℉ (215℃) for 10 minutes, flip and continue to bake for 5-10 minutes, or until the chicken reaches an internal temperature of 165℉ (74℃).
For Chicken Tenders: Bake at 400℉ (200℃) for 8 minutes, flip and continue to bake for 4-6 minutes, or until the chicken reaches an internal temperature of 165℉ (74℃).
For Bone-In Cuts of Chicken (Breasts, Thighs, or Legs): Bake at 375℉ (190℃) for 30 minutes, flip, and bake for an additional 20-30 minutes, or until chicken reaches an internal temperature of 165℉ (74℃).

Video

Notes

Cuts of Chicken: This recipe is perfect for chicken breasts, chicken thighs, chicken tenders, or chicken legs. Keep in mind the cooking time will vary based on whether or not you are working with bone-in or boneless cuts of chicken.

Skinless or not? I prefer skinless chicken for a crispy crust without any fatty skin, but the choice is yours. The cooking time will remain the same regardless.

Air-Fryer Instructions:

For Boneless Chicken Breasts or Thighs: Air fry the breaded chicken at 400℉ (200℃) for 5 minutes. Flip, and continue to air-fry for an additional 4-6 minutes, or until chicken reaches an internal temperature of 165℉ (74℃).
For Chicken Tenders: Air fry at 400℉ (200℃) for 4 minutes, flip, and air fry for an additional 3-4 minutes, or until the chicken reaches 165℉ (74℃).
For Bone-In Cuts of Chicken (Breasts, Thighs, or Legs): Air fry at 400℉ (200℃) for 8 minutes, flip and continue to cook for 8-10 minutes, or until the chicken reaches 165℉ (74℃).

Storage: Store in an airtight container in the refrigerator for up to 3 days. To keep the coating crispy, reheat in a 400℉ oven for 3-4 minutes OR air-fry the at 370℉ for 2-3 minutes, just to slightly warm through and crisp up the breading again.

Nutritional Information is approximate and based on using the full amount of breading and mayonnaise. The carb count/fat/calories will be less, as the full amount of breading is not used.

Nutrition