Homemade shake and bake chicken is better than any box.
There’s baked chicken, and then there’s shake and bake chicken.
Each piece is tender and moist with a crispy, well-seasoned crust.

Credit:Robby Lozano; Food Stylist: Marianne Williams; Prop Stylist: Keoshia McGhee
It’s classic, it’s a snap to clean, and it’s always welcome on the plate.
Homemade shake and bake chicken beats the box on two fronts: It’s incredibly well seasoned.
Grab a bag, add your ingredients, and shake.

Credit:Robby Lozano; Food Stylist: Marianne Williams; Prop Stylist: Keoshia McGhee
Adding oil to the breadcrumb mixture helps it more evenly distribute and achieve a really crispy crunchy exterior.
Then, when the mixture is all applied, toss the bag, and your cleanup is nearly done.
Learn how to make homemade shake and bake chicken.

Credit:Robby Lozano; Food Stylist: Marianne Williams; Prop Stylist: Keoshia McGhee
Serve with roasted vegetables, mashed potatoes, gravy, and a roll.
There’s no better dinner.
Place panko in a large resealable plastic bag and seal.

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Using a rolling pin, crush panko into finer crumbs.
Place chicken pieces on wire rack and pat with paper towels to dry well.
Drizzle evenly with remaining 1 tablespoon oil.

Credit:Robby Lozano; Food Stylist: Marianne Williams; Prop Stylist: Keoshia McGhee
Add half of chicken pieces to bag with breadcrumbs.
Shake to coat, then press coating onto chicken to adhere.
Remove from bag and return to wire rack.

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Repeat with remaining chicken pieces.
Sprinkle and press some of the remaining panko mixture onto chicken if needed to fully coat.
Remove from oven and let rest 5 minutes.

Credit:Robby Lozano; Food Stylist: Marianne Williams; Prop Stylist: Keoshia McGhee
(Temperature of chicken will rise to 165F while resting).
Season with salt to taste.

Credit:Robby Lozano; Food Stylist: Marianne Williams; Prop Stylist: Keoshia McGhee