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Crispy homemade shake and bake chicken thighs and drumsticks on a wire rack fresh out of the oven

Shake and Bake Chicken

Crispy homemade shake and bake chicken with a golden panko and herb coating, baked to juicy perfection in under 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 709
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs bone-in, skin-on chicken thighs and drumsticks
  • 2 tbsp olive oil
  • 2 cups panko breadcrumbs finely ground
  • 2 tbsp cornmeal
  • 2 tsp kosher salt
  • 2 tsp garlic powder
  • 1.5 tsp ground paprika
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp ground black pepper

Equipment

  • Baking sheet
  • Wire rack
  • Large resealable bag
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack with nonstick spray and set aside.
  2. Add the panko breadcrumbs, cornmeal, salt, garlic powder, paprika, onion powder, thyme, oregano, and black pepper into a large resealable bag. Seal and shake gently to combine.
  3. Pat the chicken pieces dry with paper towels, then rub each piece all over with olive oil.
  4. Place one chicken piece at a time into the seasoning bag and shake gently until fully coated. Lay on the wire rack and press the coating lightly onto any bare spots. Repeat with remaining pieces.
  5. Bake for 30 to 35 minutes until the coating is deep golden and the internal temperature reads 165°F. For thighs and drumsticks, 175°F gives the juiciest results. Rest for 5 minutes before serving.

Notes

For the crispiest coating, use a wire rack so air circulates under the chicken. Smoked paprika can be substituted for regular paprika for a deeper flavor. Leftovers reheat best in the oven or air fryer at 375°F.