Homemade Shake and Bake

Don’t buy it in a box! Make it at home. Homemade shake and bake takes minutes to make and is healthier and just as tasty as the original. You’re going to LOVE this one. I’m also telling you about a cookbook that I photographed for Produce for Kids. You can even win a copy at the bottom of this post!

Easy Homemade Shake and Bake

I have the coolest thing to tell you about. A few months ago I spent a lot of time photographing recipes for Produce for Kids for a cookbook that they were putting out. Well, the cookbook launched this weekend! I was at the launch party. It was kind of surreal. One of my recipes is on the cover of the book, which is super cool. But that meant that everywhere I looked during the launch party, I saw something that I had created. There was even this massive life-sized sign with a bunch of my photographs on it! It was really really weird, and fun and amazing.

cookbook Collage500

OK, well, enough about the surrealness of the experience. Let’s talk about that cookbook. It’s called Healthy Family Classics and it is so amazing. It has 50 easy delicious recipes (I’ve made and tasted almost all of them so I can vouch for them!) that are all registered dietitian-approved to have everything your kids need and not a lot of what they don’t. You’ve really got to get a copy (it’s available on Amazon). Oh, and I’m giving one away below. Just fill out the form at the bottom of this post to enter.

The recipes that I contributed to the book are for the homemade shake ‘n bake and cheesy broccoli oven rice that are on the cover. I’m going to share the shake ‘n bake recipe with you today and then the rice recipe next week.

I have always loved store-bought shake and bake. It’s so quick to make and so tasty. You get that amazing crunchy crust on chicken with virtually no effort. However, I wanted to do a homemade version so that I could have more control over the amount of salt and fat that goes into it. That’s why I came up with this recipe.

This homemade shake and bake recipes uses pre-seasoned whole wheat breadcrumbs, a touch of vegetable oil (you can absolutely use olive oil or grape seed oil instead), tasty seasonings and then no added salt. The oil is mixed with the breadcrumbs and seasonings right in a plastic bag. Then you add the chicken, shake it up and put it on a foil-lined baking sheet. Bake it up and eat. It’s so simple, delicious and much healthier than the store-bought version.

Try out this recipe and be sure to enter below to win a copy of the Produce for Kids Healthy Family Classics Cookbook too! You’re going to love it!

Easy Homemade Shake and Bake


  • 1 and 1/2 cups seasoned whole wheat breadcrumbs
  • 2 Tbsp. vegetable oil
  • 1 tsp. paprika
  • 1 tsp. sugar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. Italian seasoning
  • pinch of cayenne (optional)
  • 12 skinless chicken drumsticks


  1. Preheat oven to 400ºF. Line a large baking sheet with foil and spray with nonstick cooking spray (or rub it with some extra cooking oil). Set aside.
  2. Mix breadcrumbs, oil paprika, sugar, garlic powder, onion powder, Italian seasoning and cayenne (if using) in a gallon-size zip top bag. Shake well to mix.
  3. Moisten drumsticks with water and add 6 at a time to the bag. Shake well to coat. Remove from bag and place on baking sheet. Repeat with remaining drumsticks.
  4. Bake 40-45 minutes, or until internal temperature reaches 165ºF and outsides are brown and crispy.

Enter here for a chance to win a copy of the Healthy Family Classics cookbook.

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Disclosure: Produce for Kids paid me to photograph the cookbook and to develop a recipe for the book. I was not further compensated to write about the book or to share about it on social media. I’m doing that because I’m proud of the book and because I love them as a company. The links to the cookbook in this post are affiliate links meaning that if you follow the link and then buy something I receive a small commission, at no additional cost to you. All opinions are my own.

6 Responses to “Homemade Shake and Bake”

  1. Lindi — March 15, 2016 @ 5:53 pm (#)

    Just tired it with panko because that was what I had on hand. It definitely didn’t stick well but the taste was nice. Next time I will try the recipe as written.

    • Christine Pittman — March 16, 2016 @ 8:56 am (#)

      Lindi, thanks for letting us know. That’s what I suspected. If you want an easy breading with panko, have a peak over here https://cookthestory.com/how-to-cook-chicken-breasts-from-frozen/ You can use this method with unfrozen chicken breasts too. Basically, you smear a bit of mustard on the tops of the chicken breasts and then top that with panko that has been mixed with a bit of oil and seasonings. Then bake until browned and chicken is cooked through. Thanks again!

  2. Rach's Recipes — March 12, 2016 @ 9:17 am (#)

    I like strong flavors and thus opted for fresh onion and garlic as freshly ground black pepper – it was wonderful. Thanks for sharing this!

    • Christine Pittman — March 16, 2016 @ 9:00 am (#)

      Rach, So glad you liked it!

  3. Carly — March 10, 2016 @ 9:55 am (#)

    Have you ever tried this with panko breadcrumbs? I usually use panko for extra crunch.

    • Christine Pittman — March 10, 2016 @ 9:59 am (#)

      I haven’t tried this recipe with panko. It would probably work though. The amounts might be different. Also, not as sure if it would stick as well to the chicken. There’s no egg wash or anything here, just water. Have you tried it? Do you know?

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