Homemade Shake & Bake

Homemade Shake & Bake Chicken


  • 2 cups bread crumbs
  • 3 tablespoons vegetable oil
  • 2 tablespoons parmesan cheese (optional)
  • 1 teaspoon minced garlic
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper
  • 1 teaspoon finely chopped parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon onion powder
  • 4 Chicken breasts (can also use thighs, drummies or boneless chicken for chicken fingers)


This does taste pretty close to original version with a bit of a twist with the parmesean. This makes enough for about 4 to 6 pieces of chicken.  If you are doing less than that, you can always only use half of the mixture and freeze the unused bread crumbs for future use. Don't reuse them the bread crumbs if you have left overs from the tossed chicken.


Step 1
Preheat oven to 375 degrees.

Combine all of the breading ingredients into a bowl and mix well. Transfer to a zip lock or large plastic bag.
Step 2
Rinse the chicken well and if you leave on the skin you should trim this well so there is no excess fat pieces. You can also remove the skin or use skinless chicken for lighter chicken. It won't be as crispy though.
Step 3
Toss the chicken pieces well in the bread crumb mixture. Transfer to a foil lined cookie sheet and cook for about 35 to 45 minutes or until crispy and no longer pink in the middle.

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