Crispy Shake and Bake Chicken

Ingredients for Shake and Bake Chicken

Every time I make this recipe, I reach for bone-in, skin-on pieces because they stay juicy all the way through baking. The homemade seasoning blend is what truly sets this shake and bake chicken apart from anything store-bought.

• 3 lbs bone-in, skin-on chicken thighs and drumsticks
• 2 tbsp olive oil — I always use extra virgin for the best flavor
• 2 cups panko breadcrumbs, finely ground — Pro tip: pulse them in a food processor for a finer, crispier coat
• 2 tbsp cornmeal — I recommend this for that subtle crunch it adds to the crust
• 2 tsp kosher salt
• 2 tsp garlic powder
• 1½ tsp ground paprika — My preference is smoked paprika for a deeper, richer flavor
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp ground black pepper

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Step-by-Step Instructions

In my experience, the wire rack is the real secret here. It lifts the chicken off the pan so hot air circulates underneath, giving you that crispy bottom without any sogginess.

Step 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 it aside.

Step 2: Add the panko breadcrumbs, cornmeal, salt, garlic powder, paprika, onion powder, thyme, oregano, and black pepper into a large resealable bag. Seal the bag and shake gently to combine everything evenly.

Step 3: Pat the chicken pieces dry with paper towels — this step is important for helping the coating stick. Then rub each piece all over with olive oil.

Step 4: Place one chicken piece at a time into the bag and shake gently until fully coated. Lay it on the prepared wire rack. Repeat with the remaining pieces, pressing the coating lightly onto any bare spots.

Step 5: Bake for 30 to 35 minutes until the skin is deep golden and the internal temperature reads 165°F. For the juiciest thighs and drumsticks, pull them at 175°F. Let them rest for 5 minutes before serving.

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Best Side Dishes for Shake and Bake Chicken

The crispy, herby crust on this chicken pairs beautifully with sides that are creamy, fresh, or lightly starchy to balance the bold seasoning.

Creamy Mashed Potatoes: The rich, buttery texture is a classic pairing with crispy baked chicken. It rounds out the meal and gives kids something to scoop up alongside every bite.

Roasted Green Beans: A simple side that adds color, crunch, and freshness. Toss them with olive oil and garlic and roast them on a second sheet pan right alongside the chicken.

Caesar Salad: The cool, tangy dressing cuts through the richness of the chicken perfectly. It also makes the plate feel balanced and complete with very little extra effort.

Buttered Corn: Sweet corn is a natural partner for paprika-seasoned chicken. It’s quick, kid-friendly, and adds a pop of color to the plate.

Dinner Rolls: Warm, soft rolls are great for soaking up any juices and rounding out a simple but satisfying family dinner.

How to Store and Reheat Shake and Bake Chicken

Store leftover shake and bake chicken in an airtight container in the refrigerator for up to 4 days. Let the pieces cool completely before sealing to keep the coating from getting soggy.

To reheat, I recommend using the oven or an air fryer at 375°F for 10 to 12 minutes. This brings the coating back to life and keeps the chicken juicy. Avoid the microwave if you want to preserve that crispy crust.

Leftover pieces also work great sliced over salads or tucked into wraps for an easy next-day lunch. Pro tip: reheat drumsticks uncovered so the skin crisps back up.

Frequently Asked Questions

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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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

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.