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Homemade Shake and Bake Chicken photo

Homemade Shake and Bake Chicken

Crispy, seasoned oven-baked chicken made with a simple homemade shake-and-bake breadcrumb coating.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken breast cut into thin cutlets
  • 1 cup dried breadcrumbs plain
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp celery salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried basil leaves
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano

Equipment

  • gallon-size zip-top bag or large resealable container
  • Large baking sheet
  • Oven
  • Meat Thermometer
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 425°F (218°C) and position a rack in the lower third of the oven.
  2. Combine the breadcrumbs, salt, paprika, celery salt, black pepper, garlic powder, onion powder, dried basil, dried parsley, and dried oregano in a large bowl or directly in a gallon-size zip-top bag.
  3. Add the vegetable oil to the breadcrumb mixture and mix or massage in until the oil is evenly distributed and the mixture is slightly moistened.
  4. Place the chicken cutlets into the bag or container with the coating, seal, and shake or toss until each piece is thoroughly coated.
  5. Grease a large baking sheet and arrange the coated chicken cutlets in a single layer, leaving about 1 inch between pieces.
  6. Bake on the lower oven rack for 12–18 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  7. Remove from the oven and let the chicken rest briefly before serving.

Notes

  • Cook times vary by cut and thickness; always cook to 165°F internal temperature.
  • Approximate bake times at 400°F are provided for other cuts in the original guide.
  • One batch of coating coats about 2–3 pounds of chicken.
  • The breadcrumb mix can be stored in the refrigerator for future use.
  • Use a meat thermometer to ensure doneness.