Copycat Shake and Bake Chicken
Do you remember Shake and Bake? This homemade breadcrumb and spice mix tastes just like the real deal! This recipe makes enough for 2-3 meals of baked chicken. Store any extra breadcrumb mixture in the fridge.
- 1 1/2 cups breadcrumbs, plain
- 1/2 tbsp salt
- 1 1/2 tsp paprika
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp dried parsley
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 2 tbsp canola oil
- 8 chicken thighs or chicken drumsticks, skin on
Mix all ingredients (except the oil and chicken) in large bowl. Add the canola oil and mix well.
Preheat oven to 400 F. Put about 1 cup of the breadcrumb mixture onto a large plate. Press one piece of chicken, skin side down, into the breadcrumb mixture. (Alternatively, for the authentic shake and bake method: put about 1 cup of the breadcrumb mixture into a large plastic bag. Add one piece of chicken at a time. Seal and shake the bag so that the chicken is nicely coated with the breadcrumb mixture.)
Place the chicken piece on a foil lined baking sheet. Repeat with remaining pieces of chicken. Add more breadcrumb mixture to the plate or plastic bag, if needed, using a clean spoon.
Bake in preheated oven for about 45 minutes or until internal temperature is 165 F.
Discard any breadcrumb mixture that has touched the raw chicken. Store remaining breadcrumb mixture in a mason jar or container in the fridge.
Keyword Baked Chicken, Chicken, Shake 'n Bake Chicken