This Homemade Shake and Bake is perfectly seasoned and results in crispy, crunchy breading every single time – no frying needed!

I grew up eating shake n bake chicken on a regular basis. I’m still a huge fan but, being the foodie I am, I had to try to make my own version. This homemade shake and bake mix easily rivals any store-bought mix. I personally think it’s even better because the seasonings can be customized and it takes just a few seconds to prepare. I love using this breading on pork or chicken for an easy weeknight dinner.
Why I Love This Homemade Shake & Bake Recipe
- Quick & easy. It takes less than 5 minutes to prep this shake and bake mix. Just dump the ingredients in a ziploc, shake, and add the protein of choice.
- Crispy without frying. The entire concept of shake and bake is that you can get crispy breaded chicken (or pork) in the oven. This mix accomplishes that goal, resulting in a crispy crunchy breading every time.
- Versatile. There are so many ways to use this shake and bake mix. I used chicken breasts in the recipe but don’t stop there. Keep some of this on hand for any time you want some crispy meat without frying it.

Recipe Ingredients
This copycat shake and bake recipe is made with just 3 primary ingredients and a few seasonings. Scroll down to the recipe card below for the exact measurements.
- Breadcrumbs – Breadcrumbs are the base of shake and bake mix, providing the crispy, crunchy breading.
- Cornstarch – Cornstarch is a key ingredient in the recipe, resulting in extra crispy chicken.
- Seasonings – This recipe is seasoned with a combination of garlic salt, pepper, onion powder, dried parsley, thyme, and paprika. Feel free to customize the spices to your preference.
- Olive oil – Canola and vegetable oil will work as well.
How To Make Shake and Bake Chicken
It takes just a few minutes to prepare this recipe, making it perfect for busy weeknights. The printable instructions can be found in the recipe card below.



- Combine the ingredients. Combine the breadcrumbs, cornstarch, and seasonings in a Ziploc bag. Shake to combine. Add a tablespoon of olive oil and shake until the mixture has a sandy texture.
- Coat the chicken. Coat the chicken with the remaining olive oil. Then add one piece at a time to the shake and bake mix, shaking it around to ensure the chicken is fully coated. Repeat with each piece of chicken.
- Bake. Place the chicken on a baking sheet lined with foil. Bake for 20 minutes (if using boneless chicken), until it reaches an internal temperature of 165F.
- Enjoy. Place the chicken on a cooling rack to rest for a few minutes before slicing and serving.

More Ways To Use It
The boneless, skinless chicken breasts in this recipe aren’t the only way to use homemade shake and bake! I also love this recipe on chicken legs, thighs and drumsticks. We also love shake and bake pork chops, fish and steak. Basically, shake and bake is a great way to get a crispy breading on any protein!

Tips
Types of Chicken. If you use bone-in chicken, it will need to be baked for 45 minutes. If you like thinner chicken, you can easily butterfly it and go through the same coating process!
Extra. The Shake and Bake mix goes a long way and will coat each piece twice or have leftovers if only coated once.
Doubling and Storing
It’s super easy to double, triple, or even quadruple this shake and bake recipe. Just multiple the ingredients by the servings desired. You can keep them all in one giant ziploc bag or portion them into individual bags ahead of time. The mix will stay fresh in the cupboard for 1-2 months.
Store any leftover cooked chicken in an airtight container for up to 1-2 days.

Homemade Shake and Bake Mix
Ingredients
- 1 cup breadcrumbs
- 1 Tablespoon cornstarch
- 1 teaspoon garlic salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon thyme
- ¼ teaspoon paprika
- 6 tablespoons olive oil
- 5 chicken breasts
Instructions
- Preheat the oven to 400 degrees.
- Put the breadcrumbs, cornstarch, garlic salt, pepper, onion powder, paprika, parsley, and thyme into a large Ziplock freezer bag. Mix this well. Then add 1 tablespoon of olive oil and mix until the whole mixture is a sandy texture.
- Pour the remaining olive oil into a shallow bowl or plate and coat each piece of chicken.
- Add the chicken pieces to the bag, one at a time. And squish it around to coat the chicken well. (If you love thicker breading, repeat this step – coat again in oil, then add to the bag of shake and bake mix)
- Place the chicken on a foil-lined baking sheet. (Use 2 pans if necessary, we don’t want to crowd the chicken.)
- The boneless chicken will need to be baked for about 20 minutes. The chicken is fully cooked when the internal temperature is 165 degrees.
- Remove from the oven and place chicken on a cooling rack if you prefer the chicken not to get soggy on the bottom while resting. The juices released while cooking sits underneath the chicken on the baking sheet.
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