The boxed version is fine. This one is better — same concept, seasoning you actually control, and the whole mix takes five minutes to put together. Breadcrumbs, salt, sugar, and spices in a zip bag with oil worked in, chicken dipped in water and shaken until coated, baked at 400°F for 20 minutes without turning. That’s it.
The oil goes into the breadcrumbs, not onto the chicken. That’s the technique — each crumb coated in fat browns from the inside out and you get a genuinely crisp coating without frying. Don’t turn the pieces, don’t cover the pan. The bottom crisps against the hot pan; turning disrupts it and covering traps steam.
Prep: 10 minutes · Bake: 18–20 minutes · Serves 6
The Mix
- 1 1/2 cups plain breadcrumbs
- 2 teaspoons sea salt
- 1 1/2 teaspoons sugar
- 3/4 teaspoon paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of cayenne — optional
- 1 teaspoon dried basil or oregano
- 1/4 cup vegetable oil
The protein: 3 lbs (1.4 kg) boneless skinless chicken breasts — or 1/2-inch thick boneless pork chops
How to Make It
Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with foil or leave it ungreased.
Add all the breadcrumb ingredients to a gallon zip-top bag, seal, and toss to combine. Open the bag, drizzle in the oil, reseal, and shake and squeeze until every crumb is coated and the mixture holds together slightly.
Fill a pie pan or shallow dish with about 1/2 inch of water. Dip each piece of chicken in the water, let the excess drip off, drop into the bag, seal, and shake until completely coated. Press the crumbs lightly against the meat to help them adhere. Place on the sheet pan.
Bake for 18 to 20 minutes until golden brown and the internal temperature reads 165°F (74°C) in the thickest part. Do not turn or cover. For pork chops, bake 15 to 18 minutes to 145°F (63°C).
Make the Mix Ahead
The dry ingredients (everything except the oil) can be mixed and stored in an airtight jar for a month. Add the oil when ready to use — it shortens shelf life and clumps over time. Having the dry mix ready makes this a genuine 25-minute dinner.
Per Serving
- ~380 calories
- 38g protein, 15g fat, 22g carbs
Make This Instead of the Box
I’ve made the box version plenty of times and there’s nothing wrong with it. But once you’ve done the homemade version — with proper salt levels, real paprika, a little heat — it’s hard to go back. The coating is crispier, the seasoning is more balanced, and you know exactly what’s in it. Costs less too.
Tell me in the comments whether you used chicken or pork chops and if you added the cayenne. Rate the recipe, save it on Pinterest, and subscribe for more.
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Homemade Shake and Bake
Seasoned breadcrumbs with oil mixed in a zip-top bag, chicken moistened in water and shaken until coated, baked at 400°F until golden and cooked through. No turning, no covering. Better than the box.
- Total Time30 minutes
- Yield6 servings 1x
Ingredients
The Shake and Bake Mix
- 1.5 cup plain breadcrumbs
- 2 tsp sea salt
- 1.5 tsp sugar
- 0.75 tsp paprika
- 0.75 tsp onion powder
- 0.75 tsp garlic powder
- 0.5 tsp freshly cracked black pepper
- 1 pinch cayenne pepper (optional)
- 1 tsp dried basil or dried oregano
- 0.25 cup vegetable oil
The Protein
- 1.4 kg boneless skinless chicken breasts (3 lbs) — or 1/2-inch thick boneless pork chops
Instructions
Make the Mix and Coat
- Make the coating: Preheat the oven to 400°F (200°C) with a rack in the center. Line a rimmed sheet pan with foil or leave it ungreased. Add all the breadcrumb ingredients to a gallon zip-top bag, seal, and toss to combine. Open the bag, drizzle in the oil, reseal, and mix until fully incorporated.
- Moisten and coat: Fill a pie pan or shallow dish with 1/2 inch of water. Working one piece at a time, dip the chicken in the water, let the excess drip off, then drop into the bag, seal, and shake until completely coated, pressing lightly to help the crumbs adhere. Transfer to the sheet pan. Repeat with remaining pieces.
Bake
- Bake without turning: Bake at 400°F for 18–20 minutes until golden brown and an instant-read thermometer inserted in the thickest part reads 165°F (74°C). Do not cover or turn the pieces during baking — the bottom crisps against the pan while the top browns in the oven. For pork chops: bake 15–18 minutes to 145°F (63°C).
Notes
The oil mixed into the breadcrumbs (rather than brushed onto the chicken) is what makes this coating crisp without frying — each crumb is coated in fat and browns from the inside out. Do not turn the chicken or cover the pan; flipping disrupts the crust forming on the bottom and covering traps steam. The water dip (rather than egg wash) is the classic shake-and-bake method — it moistens the surface enough for the crumbs to stick without making the coating heavy or eggy. Works equally well with pork chops; adjust the internal temperature target to 145°F.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 3
- Sodium: 780
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 22
- Fiber: 1
- Protein: 38
