The boxed version costs a few dollars for a packet of seasoned breadcrumbs. You already own every ingredient in it.
One cup of breadcrumbs and eight dried seasonings, mixed in a bowl. That is the whole coating, and it makes considerably more than the box gives you for a fraction of the price. Five minutes of prep, twenty minutes in the oven.
Oil the chicken, not the crumbs
Toss the chicken in three tablespoons of olive oil first, then dredge it through the seasoned crumbs.
The oil is what makes the coating stick, and it is also what crisps it. Dry chicken dredged in dry breadcrumbs sheds most of the coating onto the pan within minutes of hitting the oven. Oiled chicken holds it.
It also means you do not need egg wash, flour or a three-stage breading station. One bowl for oil, one bowl for crumbs, done.
Season the chicken underneath the coating
This is the tip that makes the biggest difference and it is easy to skip.
Before the oil goes on, season the chicken itself with a little salt, pepper and garlic powder. The coating carries plenty of flavour but it only ever touches the outside. Seasoning the meat first means flavour running through rather than sitting on top.
If you have hours to spare, marinating the chicken in buttermilk or a mix of yogurt and spices before coating gives you noticeably juicier and more tender meat. The acid and enzymes work on the protein while it sits.
Double dredge for more crunch
Dip the chicken in the crumb mixture, press it down firmly so it adheres properly, then run it through a second time.
Pressing matters as much as the second pass. Loose crumbs sitting on the surface fall off. Crumbs pressed into the oil bond to it and stay put.
Breadcrumbs matter less than you would think
Plain dried breadcrumbs are what the recipe calls for and they work. Panko gives a lighter, shaggier crust with bigger flakes if that is what you have. Homemade crumbs from stale bread pulsed in a processor are coarser again and crisp up well.
The one thing to avoid is fresh soft breadcrumbs, which have too much moisture and go pale and chewy rather than crisp.
Use a wire rack if you have one
Chicken sitting directly on a parchment lined sheet cooks fine, but the underside sits in whatever oil and juice runs off and never crisps. You get three crunchy sides and one soft one.
A wire rack set over the baking sheet lets air circulate underneath. Every surface crisps and you do not have to flip anything.
No rack, no problem. Flip the pieces halfway through instead and they will crisp reasonably evenly.
Baking and checking it
400F for twenty minutes. The high heat is deliberate, since you want the coating to crisp before the chicken has a chance to dry out.
The original recipe goes by time alone. Chicken breast should reach an internal temperature of 165F, and twenty minutes is right for average sized pieces but thicker ones will need longer. A thermometer takes the guesswork out and is worth using.
Rest for five to ten minutes out of the oven before serving. Cutting straight away pushes the juices out onto the board.
Make extra coating
The seasoning mix keeps indefinitely in an airtight container, and mixing a triple batch takes the same five minutes as mixing one.
Having it sitting in the cupboard turns this into a genuinely fast weeknight meal. Oil the chicken, dredge, bake. Nothing to measure.
Serving
Fresh herbs scattered over the top, and whatever sides you already had in mind. It goes with everything, which is most of why it earns a place in the rotation.
What goes in the coating
Black pepper, oregano, garlic powder, paprika, dried parsley, salt, onion powder and dried thyme. All cupboard staples and none of them expensive. Swap in whatever dried herbs you actually have; the proportions are forgiving.
Using thighs instead
Boneless thighs work well and stay juicier than breast. They need a few extra minutes, and the same 165F applies.
Homemade Shake and Bake Chicken
Description
A homemade shake and bake coating of seasoned breadcrumbs, baked over oiled chicken breast until crisp.
Ingredients:
Instructions
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Preheat the oven to 400F and line a baking sheet with parchment paper. Set a wire rack over it if you have one.
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Add the chicken to a bowl and toss in the olive oil to coat.
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Combine the breadcrumbs pepper oregano garlic powder paprika dried parsley salt onion powder and dried thyme in a separate bowl and stir to combine.
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Dredge the chicken pieces in the breadcrumb mixture, pressing down to help it adhere. For extra crunch repeat the dredge a second time.
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Place the coated chicken on the prepared sheet and bake 20 minutes, until the coating is crisp and the chicken reaches an internal temperature of 165F / 74C. Flip halfway through if not using a rack.
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Remove from the oven and rest 5 to 10 minutes. Serve topped with fresh herbs..
Note
The source does not state servings or an internal temperature. Four servings is estimated from 1.5 pounds of chicken. Chicken should reach 165F / 74C; use a thermometer rather than relying on time alone, particularly with thicker pieces. Nutrition per serving from source: 400 calories, 21g carbohydrates, 40g protein, 16g fat, 3g saturated fat, 109mg cholesterol, 978mg sodium, 710mg potassium, 2g fiber, 2g sugar. Season the chicken before coating, and use a wire rack over the baking sheet for even crisping. The coating mix stores indefinitely in an airtight container.
