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Homemade ‘Shake ‘n Bake' Chicken

This recipe guides you through making a homemade version of 'Shake 'n Bake' chicken. Chicken pieces are first dipped in yogurt, then coated in a flavorful mix of cornmeal and spices, and finally baked until golden, crispy, and cooked through. It's a simple yet delicious method to achieve tender chicken with a satisfying crunch.
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Total Time 56 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 3163.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • ¾ cup 90 g cornmeal
  • ¼ cup 30 g wholemeal flour
  • 1 tsp salt
  • 1 tsp dried parsley
  • ½ tsp ground pepper
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp cumin
  • 12 pieces of chicken mix of drumsticks, thighs and breasts
  • 1 cup 250 ml low-fat yogurt
  • About 2 tbsp olive or vegetable oil or melted butter

Equipment

  • 1 Large resealable bag For shaking and coating the chicken evenly.
  • 1 Large Mixing Bowl For combining the dry coating ingredients.
  • 1 Baking Sheet For baking the chicken in a single layer.
  • 1 Measuring Cups and Spoons For accurate ingredient portions.
  • 1 Tongs For handling chicken safely and hygienically.

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cornmeal, wholemeal flour, salt, dried parsley, ground pepper, onion powder, garlic powder, and cumin. Mix thoroughly until well combined.
  3. Place the low-fat yogurt in a separate medium bowl. Dip each piece of chicken into the yogurt, ensuring it is fully coated.
  4. Transfer the yogurt-coated chicken pieces, one or two at a time, into a large resealable bag containing the dry coating mix. Seal the bag and shake vigorously until each chicken piece is evenly coated.
  5. Lightly grease a large baking sheet with olive or vegetable oil, or melted butter.
  6. Arrange the coated chicken pieces on the prepared baking sheet in a single layer, ensuring there is space between each piece for even cooking.
  7. Bake for 45-50 minutes, or until the chicken is golden brown, crispy, and cooked through.
  8. To confirm doneness, insert a meat thermometer into the thickest part of a chicken piece (avoiding the bone); it should read 165°F (74°C).
  9. Remove the chicken from the oven and let it rest for a few minutes before serving.
  10. Serve hot with your preferred side dishes.

Notes

To ensure maximum crispiness, avoid overcrowding the baking sheet; use two sheets if necessary. For an even crispier result, place a wire rack on the baking sheet and arrange chicken on top, allowing air to circulate. The yogurt acts as a tenderizer and helps the coating adhere, but ensure excess is drained to prevent sogginess. Always check the internal temperature of the thickest part of the chicken, reaching 165°F (74°C), for food safety and optimal doneness. Consider adding a pinch of cayenne for a subtle kick or smoked paprika for depth.