Easy Shake and Bake Chicken Recipes
Crispy, golden chicken with a quick shake-and-bake coating—no frying, big flavor, weeknight easy.Juicy thighs bake up beautifully in under 40 minutes.
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Servings:
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken thighs
- 1.25 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 2 tbsp olive oil for coating the chicken
- 1 tbsp Dijon mustard helps crumbs stick
- 1.25 tsp kosher salt
- 1 tsp black pepper
- 1.5 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.75 tsp dried oregano
- 0.5 tsp baking powder adds extra crispness
- 1 tsp light brown sugar balances the spices
- 1 tbsp vegetable oil to grease the pan
Instructions
Preparation Steps
- Heat oven to 425°F. Brush a sheet pan with the vegetable oil.
- Stir breadcrumbs, flour, salt, pepper, paprika, garlic, onion, oregano, baking powder, and sugar in a large bag.
- Pat chicken dry and trim excess fat.
- Whisk olive oil with Dijon. Toss or brush it over the chicken to lightly coat.
- Add chicken to the bag in batches. Seal and shake until evenly coated.
- Arrange coated pieces on the oiled pan, spacing them out.
- Bake 22–28 minutes, flipping once, until golden and 165°F inside.
- Rest 5 minutes before serving to keep juices in the meat.
Notes
For extra heat, add 1/4 tsp cayenne to the crumb mix. Try pork chops or chicken breasts sliced thin for a quicker bake. Leftovers reheat best in a 375°F oven or air fryer for 5–8 minutes to re-crisp.
This recipe is an original creation inspired by classic Easy Shake and Bake Chicken Recipes flavors. All ingredient ratios and instructions are independently developed.