Shake and Bake Chicken

Shake and Bake Chicken is a simple dinner classic! With a flavorful crispy coating, any chicken made with shake and bake will be eaten up in no time!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 368kcal

Author Lisa

Preheat oven to 400°F and line a baking sheet with parchment paper.
Combine packet and parsley in a medium bowl.
1 packet Shake ’N Bake Original, 1 tbs parsley
Pat chicken dry with a paper towel then coat chicken with mayo.
¼ cup mayo*, 6 chicken breasts
Dip the chicken in the Shake ‘N Bake coating. Place on prepared baking sheet.
Bake for 20-25 minutes, or until an internal temperature reached 165°F.

Preheat oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl combine panko, salt, paprika, garlic powder, oregano, thyme, pepper and parsley.
1 cup Panko Bread Crumbs*, 1 tbs parsley, 1 tbs salt, 1 tbs paprika, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon thyme, 1 teaspoon pepper
Pat chicken dry with a paper towel then coat chicken with mayo.
¼ cup mayo*, 6 chicken breasts
Dip in the panko mixture. Place on prepared baking sheet.
Bake for 20-25 minutes or until an internal temperature reached 165°F. I like to flip the chicken halfway through baking to ensure an even bake.

Tips and Tricks

*The original recipe calls for using boneless skinless chicken breast. You can use any cut of chicken, with or without bones or skin.
*Mayo acts as a binder so the crumb coating sticks. You can also use oil or butter.
If cooking thighs or drums bring the internal temperature to 175°F-195°F to break down any tendons and collagen.
*If you don’t have panko bread crumbs you can use a mixture of ½ cup flour and ¼ cup corn starch. It won’t be as crunchy and textured but will still be crispy and golden.