Homemade Shake And Bake Recipe

I always felt like boxed shake and bake chicken tasted good, but it often came out dry and lacked real depth of flavor. This homemade shake and bake recipe fixes that by creating a ridiculously crispy coating on bone-in chicken. The chicken gets slathered in a sweet and spicy glaze that caramelizes perfectly in the oven, transforming a simple chicken dinner into a craveable, family-friendly meal. This version takes a classic concept and adds a bold twist using gochujang for a sticky, high-protein finish that’s far superior to the store-bought version. Our homemade shake and bake recipe delivers serious flavor without the takeout fuss, making it perfect for quick meals during a busy week.

Ingredients

• Chicken Drumsticks or Thighs: 1.2 kg / 8 pieces bone-in, skin-on chicken drumsticks or thighs.
  Bone-in chicken stays juicier during baking than boneless cuts.
  The skin helps create a barrier that keeps the meat tender; ensure pieces are patted completely dry for maximum crispiness.
• Coating Ingredients: 250 g / 2.5 cups panko breadcrumbs, 60 g / 0.5 cup all-purpose flour, 10 g / 2 tsp smoked paprika, 8 g / 1.5 tsp garlic powder, 8 g / 1.5 tsp onion powder, 10 g / 2 tsp fine sea salt, 2 g / 0.5 tsp freshly ground black pepper, 1 g / 0.25 tsp cayenne pepper (optional).
  Panko breadcrumbs offer a superior, lighter crunch compared to standard breadcrumbs.
  The combination of spices creates a rich, smoky, and savory base flavor for the crispy coating before the glaze is applied. I sometimes omit the cayenne pepper in this homemade shake and bake recipe to make it kid-friendly.
• Glaze Ingredients: 50 g / 2.5 tbsp gochujang, 60 ml / 4 tbsp maple syrup, 30 ml / 2 tbsp alcohol-free soy sauce, 15 ml / 1 tbsp rice vinegar, 5 g / 1 tsp fresh ginger (grated), 5 g / 1 tsp garlic (minced), 30 ml / 2 tbsp water, 5 ml / 1 tsp toasted sesame oil.
  Gochujang is a Korean fermented chili paste that provides depth, sweetness, and heat; avoid using a substitute as it defines the recipe’s unique flavor.
  Maple syrup and soy sauce create the perfect balance of sweetness and umami in the sticky glaze.
  Sesame oil adds a final aromatic note after cooking; do not heat it in the saucepan.
• Garnish: 2-3 stalks green onions (finely sliced), 5 g / 1 tsp toasted sesame seeds.
  Green onions add a fresh, vibrant contrast to the rich glaze.
  Toasted sesame seeds provide texture and visual appeal on the finished dish.

Instructions

1. Preheat Oven and Prep Chicken: Preheat your oven to 200°C / 400°F.
   Line a large baking sheet with parchment paper and place a wire rack on top; this setup allows air to circulate underneath the chicken, ensuring an extra crispy bottom layer.
   Rinse the chicken pieces under cold water and pat them thoroughly dry with paper towels; removing excess moisture is critical for a crisp coating that doesn’t steam and fall off.
2. Apply Oil and Prepare Coating Mix: Lightly brush or spray each chicken piece with 30 ml / 2 tbsp vegetable oil.
   In a large, sturdy resealable bag or a wide shallow dish, combine the panko breadcrumbs, all-purpose flour, smoked paprika, garlic powder, onion powder, fine sea salt, black pepper, and cayenne pepper (if using).
   Shake the bag or whisk the ingredients thoroughly until the coating mixture is evenly combined and uniform in color.
3. Coat and Bake Chicken: Add one or two chicken pieces to the bag at a time, seal the bag tightly, and shake vigorously until each piece is completely coated.
   Gently press the breading onto any bare spots to ensure good adhesion, then remove the coated chicken and place it in a single layer on the prepared wire rack.
   Ensure no pieces are touching to prevent moisture build-up between them, then bake for 30 minutes, or until the coating is golden brown and crisp.
4. Prepare the Glaze: While the chicken bakes, combine the gochujang, maple syrup, alcohol-free soy sauce, rice vinegar, grated ginger, minced garlic, and water in a small saucepan.
   Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally, and cook until it slightly thickens (about 5-7 minutes).
   Remove the glaze from the heat and stir in the toasted sesame oil; this prevents the delicate flavor of the sesame oil from breaking down during cooking.
5. Apply Glaze and Finish Baking: After 30 minutes of initial baking, remove the chicken from the oven and carefully brush a generous layer of the prepared glaze over each piece, ensuring even coverage.
   Return the glazed chicken to the oven and bake for another 10-15 minutes, or until the chicken reaches an internal temperature of 74°C / 165°F and the glaze becomes sticky and slightly caramelized. If the glaze looks too thick after simmering, add a teaspoon of water before brushing.
   The final baking time allows the glaze to set into a delicious crust and ensures the chicken is fully cooked.
6. Rest and Serve: Remove the chicken from the oven and let it rest on the wire rack for 5 minutes before serving.
   Resting allows the juices to redistribute back into the meat, resulting in a juicier final product and ensuring the glaze sets slightly.
   Garnish generously with the finely sliced green onions and a sprinkle of toasted sesame seeds before serving alongside rice and vegetables.

Taming the Heat: How to Make it Kid-Friendly

• Adjusting the Spice Level: The heat comes from two places: the cayenne pepper in the coating and the gochujang in the glaze. For children or those sensitive to spice, omit the cayenne pepper from the coating mix entirely. For the glaze, reduce the gochujang by half (use 1.5 tablespoons instead of 2.5) and increase the maple syrup slightly to maintain sweetness.
• Serving Sauce on the Side: The easiest solution is to serve the glaze on the side as a dipping sauce rather than brushing it onto the chicken. Prepare the coating without cayenne pepper for everyone, then give adults the option to dip their chicken in the spicy-sweet glaze. This allows family members to control their own spice level without requiring separate cooking batches.
• Alternative Glaze Idea: If gochujang is too much, even in small amounts, create a simpler glaze using just maple syrup and soy sauce. Combine 4 tablespoons maple syrup, 2 tablespoons soy sauce, and 1 teaspoon grated fresh ginger. Simmer until thickened and brush onto the chicken as directed in the recipe for a less spicy, but equally sticky, finish. This homemade shake and bake recipe offers a truly satisfying meal, and small tweaks make it work for everyone.

Best Sides to Serve with Sticky Glazed Chicken

Finding the right side dish for a sticky-glazed homemade shake and bake recipe balances the plate. The richness of the chicken calls for fresh, neutral sides to cut through the flavor.

• Rice and Grains: The rich and spicy glaze pairs perfectly with neutral starches like steamed jasmine rice, brown rice, or quinoa. Serve the chicken on top of a bed of rice to catch all the sticky sauce, creating a satisfying and complete meal. A quick fried rice with a little soy sauce and sesame oil also works well.
• Simple Vegetable Sides: The strong flavor of the chicken calls for simple, fresh vegetables that cut through the richness. Try quick-steamed broccoli, sautéed green beans, or roasted asparagus. A light side salad with a mild vinaigrette provides a refreshing contrast.
• Creamy Coleslaw: A cold, creamy coleslaw with a tangy vinegar-based dressing offers a fantastic textural contrast to the crispy, hot chicken. The tanginess of the slaw helps balance the sweetness and spice of the gochujang glaze. This combination creates a satisfying contrast, similar to pairing barbecue chicken with slaw.

FAQs about Homemade Shake and Bake Chicken

• Why use panko instead of regular breadcrumbs?

  Panko breadcrumbs are specifically designed for crispness; they are flakier and absorb less oil, creating a lighter, more delicate crust than traditional breadcrumbs.

• Can I make this with boneless chicken breasts instead?

  Yes, a homemade shake and bake recipe works just as well with boneless cuts. Pounding the chicken breasts slightly to an even thickness (around 1 inch) helps them cook more evenly. Reduce the initial baking time by 5-10 minutes since boneless chicken cooks faster than bone-in cuts.

• Can I prepare the chicken ahead of time?

  You can prepare the coating mix up to a week in advance and store it in an airtight container at room temperature for future use of this homemade shake and bake recipe. I actually coat the chicken pieces and arrange them on the wire rack up to 2 hours before baking; keep them refrigerated so the coating doesn’t get soggy.

• What if I don’t have gochujang for the glaze?

  Gochujang provides a unique fermented flavor, but if absolutely necessary, you can try substituting with sriracha or another chili garlic sauce. You will need to adjust the sweetness with extra maple syrup and balance the saltiness with soy sauce. The flavor profile will change slightly but still provide a spicy kick.

• Why did my chicken coating fall off?

  The coating usually falls off if the chicken pieces were not thoroughly patted dry before applying the oil and coating. Moisture on the chicken prevents proper adhesion; ensure the chicken is completely dry and press the coating firmly onto the meat. This is a common issue when making a homemade shake and bake recipe.

• Is this recipe gluten-free?

  As written, this recipe contains all-purpose flour in the coating mix. To make it gluten-free, substitute the flour with an equal amount of gluten-free all-purpose flour blend (like King Arthur brand) and ensure the soy sauce used is gluten-free.

Conclusion

This homemade shake and bake recipe proves that a quick weeknight dinner can be both easy and incredibly flavorful. By ditching the box and adding a simple, sticky glaze, you turn a basic meal into something truly special. Save this healthy eating recipe for easy dinner ideas by pinning it to your favorite board.

Print