Description
A simple and delicious Homemade Shake and Bake Chicken recipe that produces crispy, flavorful chicken breasts coated in seasoned breadcrumbs and baked to perfection. This easy oven-baked dish uses a flavorful blend of spices and oil to create a crunchy crust without frying, making it a healthier choice for a quick weeknight meal.
Ingredients
Scale
For the Coating
- 1 ½ cups plain breadcrumbs
- 2 teaspoons sea salt
- 1 ½ teaspoons sugar
- ¾ teaspoon paprika
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
- Pinch of cayenne pepper (optional)
- 1 teaspoon dried basil or dried oregano
- ¼ cup vegetable oil
Main Ingredient
- 3 pounds boneless, skinless chicken breast (or ½-inch thick boneless pork chops)
- ½-inch water (for moistening)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and position a rack in the center. Line a rimmed sheet pan with foil or leave it ungreased for baking.
- Combine Seasonings: In a gallon-size zip-top bag, add the breadcrumbs, sea salt, sugar, paprika, onion powder, garlic powder, black pepper, optional cayenne, and dried basil or oregano. Seal the bag and shake thoroughly until all ingredients are well mixed.
- Add Oil to Breadcrumbs: Open the bag and drizzle in the vegetable oil. Reseal and shake until the breadcrumbs are evenly coated and the oil is fully incorporated.
- Moisten Meat: Fill a pie pan with ½-inch water. Take one piece of chicken or pork at a time, moisten it with the water, and let excess water drip off to prevent sogginess.
- Coat Meat: Place the moistened piece of meat into the breadcrumb bag, seal, and shake well until completely coated. Press the coating gently if needed to adhere. Transfer the coated meat to the prepared baking sheet.
- Repeat Coating: Repeat the moistening and coating process with all remaining pieces of meat, spacing them out evenly on the baking sheet.
- Bake: Bake in the oven for 18-20 minutes for chicken breasts or 15-18 minutes for pork chops until the coating is golden brown and the internal temperature reaches 165°F (74°C) for chicken or 145°F (63°C) for pork, using an instant-read thermometer.
- Serve: Remove the chicken or pork from the oven and serve immediately while hot and crispy.
Notes
- Use half-inch thick boneless pork chops as an alternative to chicken for variation.
- Ensure excess water drips off the meat before coating to keep the crust crispy.
- Optional cayenne pepper can be added for a subtle heat kick.
- The recipe yields 6 servings, great for family dinners or meal prep.
- Check the internal temperature with a meat thermometer to ensure safe cooking.
