Tulo

Shake and Bake Chicken Recipe

Golden, crackly-crusted baked chicken drumsticks and thighs arranged on a wire rack over a baking sheet, with a bowl of seasoned breadcrumb coating beside them.
Photo by Helena Jankovičová Kováčová on Pexels

A little oil worked into the breadcrumb mixture crisps and browns in the oven the same way it would in a skillet, so the coating shatters like fried chicken without any actual frying. Dampening the chicken first, instead of dredging through egg, keeps the crust light and lets it cling in an even, craggy layer rather than a thick paste.

Prep
15 min
Cook
40 min
Total
55 min
Servings
6

Ingredients

Servings6
  • 3 lbs chicken thighs and drumsticks, bone-in, skin-on
  • 1 1/2 cups panko or dried breadcrumbs
  • 1/4 cup all-purpose flour
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp fine salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil

Nutrition per serving

Calories
513
Protein
33g
Carbs
14g
Fat
35g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 400°F (200°C). Set a wire rack inside a rimmed baking sheet lined with foil.
  2. 2In a large zip-top bag or shallow bowl, combine the breadcrumbs, flour, paprika, garlic powder, onion powder, salt, pepper, and oil, working the oil in with your fingers until the crumbs look slightly damp and clumpy.
  3. 3Pat the chicken pieces dry, then run each one briefly under water or brush lightly with water so the surface is damp but not dripping.
  4. 4Working with 2 to 3 pieces at a time, drop the damp chicken into the bag and shake until fully and evenly coated, pressing the crumbs on with your hands for any bare spots.
  5. 5Arrange the coated chicken skin side up on the wire rack, leaving space between pieces so air can circulate on all sides.
  6. 6Bake for 35 to 45 minutes, until the coating is deeply golden and a thermometer inserted into the thickest piece, avoiding bone, reads 165°F (74°C).USDA safe minimum for poultry: 165°F (74°C)
  7. 7Let the chicken rest for 5 minutes before serving so the crust sets and stays crisp instead of steaming soft.
How to Use a Meat Thermometer

Tips & variations

  • Bone-in, skin-on thighs and drumsticks stay juicier through the bake than boneless breasts, which can dry out before the coating fully crisps.
  • For boneless chicken breasts or pork chops, cut the bake time to 20 to 25 minutes and check with a thermometer starting at the 18-minute mark.
  • Add 1 teaspoon of smoked paprika in place of half the regular paprika for a deeper, more barbecue-like flavor.
  • Double the coating mixture and store the extra in a sealed jar in the pantry for up to a month so the next batch takes five minutes to put together.
  • A light spray of oil over the coated pieces right before baking helps spots that look dry or patchy brown as evenly as the rest.

Storage & reheating

Refrigerate leftover chicken in an airtight container for up to 4 days. Reheat in a 375°F (190°C) oven for 12 to 15 minutes, uncovered, until warmed through and re-crisped; microwaving will soften the crust.

Tips from the Tulo kitchen

  • If the coating starts browning too fast before the chicken reaches 165°F, tent the pan loosely with foil for the last 10 minutes.
  • Pressing the crumbs onto the chicken by hand after shaking catches any bare patches the bag alone misses, especially around joints and folds of skin.

FAQ

Can I use chicken breasts instead of thighs and drumsticks?

Yes, but boneless breasts cook faster and dry out more easily, so start checking the temperature at 18 to 20 minutes rather than waiting for the full bake time.

Can I make this gluten-free?

Swap the panko and flour for gluten-free breadcrumbs and a 1:1 gluten-free flour blend; the coating will still crisp the same way since the oil is doing the browning work.

Why is my coating falling off instead of sticking?

This usually means the chicken was too wet or too dry going into the bag. A light, even dampness, not a dripping-wet surface, gives the crumbs something to grip without sliding off.

Can I air fry this instead of using the oven?

Yes. Arrange coated pieces in a single layer in the basket and air fry at 380°F (193°C) for 22 to 28 minutes, flipping halfway, until the coating is crisp and the chicken reaches 165°F.

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