Description
This Shake and Bake Chicken recipe features crispy, flavorful chicken thighs and legs coated in a seasoned panko breadcrumb mixture, baked to golden perfection. With a simple shake method to evenly coat each piece, this dish offers a crunchy texture and a delicious blend of herbs and spices, making it an easy and satisfying meal for any night of the week.
Ingredients
Chicken
- 3 pounds bone-in, skin-on chicken thighs and legs
- 2 tablespoons olive oil
Breading Mix
- 2 cups Panko breadcrumbs (finely ground)
- 2 tablespoons cornmeal
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1½ teaspoons ground paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
Instructions
- Preheat and Prepare: Preheat your oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack with nonstick spray to prevent sticking, and set aside.
- Combine Dry Ingredients: In a large Ziplock bag, add the panko breadcrumbs, cornmeal, kosher salt, garlic powder, paprika, onion powder, dried thyme, dried oregano, and black pepper. Seal the bag securely and shake gently until all the ingredients are well mixed. Set this seasoned breadcrumb mixture aside.
- Oil the Chicken: Rub the chicken thighs and legs evenly with olive oil to help the coating stick and to promote browning during baking.
- Coat the Chicken: Place one piece of the oiled chicken into the Ziplock bag with the breadcrumb mixture. Gently shake the bag to coat the chicken evenly on all sides. Remove the coated chicken and place it on the prepared wire rack. Repeat this process for each piece of chicken.
- Bake the Chicken: Transfer the baking sheet with the coated chicken pieces into the preheated oven. Bake the chicken for 30 to 35 minutes, or until the internal temperature reaches 165°F and the coating is golden and crispy.
- Serve: Once fully cooked, remove the chicken from the oven and serve immediately while crispy and hot.
Notes
- For extra crispiness, use a wire rack to allow air circulation around the chicken while baking.
- Bone-in, skin-on pieces provide juicier, more flavorful chicken compared to boneless or skinless.
- Ensure the internal temperature of the chicken reaches 165°F using a meat thermometer to guarantee it is safely cooked.
- Adjust seasoning amounts to your taste if desired.
- Leftovers can be refrigerated and reheated, but the coating may lose some crispiness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
