Ingredients
Scale
- For the Chicken:
- 3 lbs bone-in, skin-on chicken pieces (a mix of thighs, drumsticks, and breasts works well)
- 1/4 cup olive oil (or other neutral cooking oil like canola or vegetable)
- For the “Shake” Coating:
- 1 ½ cups Panko breadcrumbs (for extra crispiness)
- ½ cup all-purpose flour (helps the coating stick)
- 2 teaspoons paprika (sweet or smoked, for color and flavor)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons dried oregano
- 1 teaspoon salt (adjust to taste, especially if your chicken is pre-brined)
- 1 teaspoon black pepper, freshly ground
- ½ teaspoon cayenne pepper (optional, for a little kick)
- ¼ cup grated Parmesan cheese (optional, for extra savory depth and browning)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it. If you have a wire rack that fits inside your baking sheet, using it will promote even crispier chicken by allowing air to circulate underneath.
- Prepare the Chicken: Pat the chicken pieces thoroughly dry with paper towels. This is a crucial step! Removing excess moisture helps the oil and coating adhere better, leading to a much crispier result.
- Oil the Chicken: Place the chicken pieces in a large bowl. Drizzle with the 1/4 cup of olive oil and toss gently to ensure each piece is lightly and evenly coated. The oil acts as a binder for the seasoning mix and helps the chicken brown beautifully.
- Mix the Coating: In a large, sealable plastic bag (a gallon-sized zip-top bag works perfectly) or a shallow dish, combine the Panko breadcrumbs, all-purpose flour, paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, cayenne pepper (if using), and Parmesan cheese (if using). Seal the bag and shake vigorously, or whisk thoroughly in the dish, until all the ingredients are well combined and evenly distributed. This is your magic “shake” mixture!
- Shake the Chicken: Working with one or two pieces of chicken at a time (to avoid overcrowding), place them into the bag with the coating mixture. Seal the bag, ensuring there’s some air trapped inside, and shake well until each piece is thoroughly and evenly coated. Gently press the coating onto the chicken if needed to help it adhere. If using a dish, dredge each oiled chicken piece in the mixture, pressing gently to coat all sides.
- Arrange on Baking Sheet: Carefully remove the coated chicken pieces from the bag, shaking off any excess loose crumbs. Arrange them in a single layer on the prepared baking sheet (or on the wire rack set inside the baking sheet). Ensure there’s a little space between each piece; overcrowding can lead to steaming instead of crisping.
- Bake to Golden Perfection: Place the baking sheet in the preheated oven. Bake for 40-50 minutes, or until the chicken is golden brown, crispy, and cooked through. The exact cooking time will vary depending on the size and thickness of your chicken pieces. Bone-in, skin-on pieces generally take longer than boneless. Chicken breasts will cook faster than thighs or drumsticks.
- Check for Doneness: The most reliable way to check for doneness is with a meat thermometer. Insert it into the thickest part of the chicken piece, avoiding the bone. The internal temperature should register 165°F (74°C). If you don’t have a thermometer, the juices should run clear when pierced with a fork.
- Rest Before Serving: Once cooked, remove the chicken from the oven and let it rest on the baking sheet for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-450