Name: Homemade Chicken Shake and Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 8 bone-in or boneless chicken pieces (breasts, thighs, or drumsticks); 1 cup breadcrumbs (plain or seasoned); 1/2 cup crushed cornflakes (optional, for extra crunch); 2 tablespoons olive oil; 1 tablespoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper (optional, for heat)

Tender, juicy chicken with a perfectly crispy coating—that’s what I get every time I make this Homemade Chicken Shake and Bake. This recipe brings back all the nostalgic vibes of the classic boxed version but with real, wholesome ingredients. It’s a reliable go-to for busy weeknights and a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 bone-in or boneless chicken pieces (breasts, thighs, or drumsticks)

1 cup breadcrumbs (plain or seasoned)

1/2 cup crushed cornflakes (optional, for extra crunch)

1 tablespoon paprika

1 teaspoon garlic powder

2 tablespoons olive oil

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon salt

1 teaspoon dried parsley

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional, for heat)

Directions

I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper or giving it a light grease.

In a large zip-top bag, I combine the breadcrumbs, crushed cornflakes, olive oil, and all the seasonings. Then I seal the bag and shake it to mix everything together.

I pat the chicken dry with paper towels so the coating sticks better.

One by one, I add each chicken piece to the bag, seal it, and give it a good shake until it’s fully coated.

Then I place the coated chicken on the baking sheet in a single layer.

I bake for 35–45 minutes, depending on the cut, until the coating is golden and crispy, and the internal temperature hits 165°F (74°C).

I serve it hot, often with mashed potatoes, veggies, or a side salad.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Servings: 6–8 servings

Calories: Approximately 290 kcal per piece

Variations

I swap the chicken for pork chops sometimes—same seasoning, same great result.

For a gluten-free version, I use gluten-free breadcrumbs and cornflakes.

I occasionally skip the cornflakes if I want a softer coating, but they really add that crave-worthy crunch.

To add even more flavor, I sometimes mix in grated Parmesan cheese or a pinch of smoked paprika for a deeper taste.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat them, I prefer using the oven or an air fryer at 350°F (175°C) for about 10–15 minutes so the coating stays crisp. The microwave works too, but it does soften the breading.

FAQs

What can I use instead of cornflakes?

If I don’t have cornflakes, I use extra breadcrumbs or crushed crackers. Panko also works great for a crispier texture.

Can I make this recipe ahead of time?

Yes, I coat the chicken ahead of time and keep it refrigerated for up to 24 hours. When I’m ready, I just bake it straight from the fridge—no need to bring it to room temperature.

Is this recipe kid-friendly?

Absolutely. I usually skip the cayenne pepper when I’m making it for kids, but otherwise, it’s a big hit with little ones.

Can I freeze this chicken?

Yes, I freeze it either before or after baking. If I freeze it raw, I lay the coated pieces on a baking sheet to freeze, then transfer to a bag. I bake from frozen, adding about 10 extra minutes. If it’s already baked, I reheat in the oven to retain the crunch.

Do I have to use olive oil?

I like olive oil for its flavor, but I’ve also used melted butter or neutral oils like canola. It just helps the coating stick and crisp up in the oven.

Conclusion

This Homemade Chicken Shake and Bake is a recipe I come back to again and again. It’s quick, adaptable, and delivers the perfect combo of juicy meat and crispy coating. Whether I’m making a weeknight dinner or prepping for a casual get-together, this dish never fails to please.

Recipe:

Homemade Chicken Shake and Bake

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Author: Sophia
Total Time: 50 minutes
Yield: 6–8 servings
Diet: Halal

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Description

This Homemade Chicken Shake and Bake recipe delivers juicy, tender chicken with a crispy, flavorful coating made from breadcrumbs and cornflakes. It’s an easy, oven-baked alternative to the boxed version, perfect for busy weeknights and a nostalgic crowd-pleaser.