Anyone who grew up in 1970s America has heard of Shake ‘n Bake. For the rest of you, this is a packet of breading and spices that you use to coat chicken before baking it. The idea is to approximate the fried chicken experience but without the grease. The novelty of it was obviously the ‘shake’ part – you put everything in a bag and go nuts. Fun for children and grown-ups alike!
I often do a Middle Eastern spin on this, but sometimes hanker for a good old-fashioned, American-style chicken dinner. Baked chicken with mashed potatoes and greens. Ears of sweet corn on the side. Simple but good home cooking.
You might think this retrospective is born of nostalgia, but if it is then I’m nostalgic for an American childhood I never had. Meals in our house were usually my dad’s Middle Eastern cooking, and sometimes my mom’s English favourites. So these quintessentially American meals held a sort of fascination for me. I suppose the grass is always greener – my friends used to come over sniffing around for a taste of my dad’s cooking. Actually, they still do. 
So back to the Shake ‘n Bake. I haven’t seen it in the shops here and anyway, it’s cheaper, healthier and very easy to make your own so why bother with store-bought? I found this recipe online a couple of years ago and changed it up a bit. It’s wonderful. I make loads of the coating mix, throw it in an airtight container and it keeps for ages.
Homemade ‘Shake ‘n Bake’ Chicken
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
Description
This homemade ‘Shake ‘n Bake’ crispy chicken brings back the nostalgic flavors of the 1970s with a healthier twist, featuring a crunchy coating of cornmeal and spices.
Ingredients
- 3/4 cup (90 g) cornmeal
- 1/4 cup (30 g) wholemeal flour
- 1 tsp salt
- 1 tsp dried parsley
- 1/2 tsp ground pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 12 pieces of chicken (mix of drumsticks and thighs)
- 1 cup (240 ml) plain yogurt
Instructions
- Preheat your oven to 400°F (200°C, Gas Mark 6).
- In a large bowl, mix together the cornmeal, wholemeal flour, salt, dried parsley, ground pepper, onion powder, garlic powder, and cumin to create the coating mix.
- Pour the plain yogurt into a separate bowl.
- Take one piece of chicken at a time, dunk it into the yogurt, ensuring it is fully coated.
- Roll the yogurt-coated chicken in the prepared coating mix, pressing gently to ensure the mix adheres well.
- Place the coated chicken pieces on a lined baking sheet, ensuring they are spaced apart.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
- Remove from the oven and let rest for a few minutes before serving.
Notes
- Double or triple the coating mix recipe and store it in an airtight container for future use.
- Discard any leftover mix that has come into contact with raw chicken.
- Serve with mashed potatoes and greens for a classic American meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 2 pieces of chicken
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 18
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 100
If You Liked This Recipe, You’ll Love These
- Spinach Artichoke Chicken Bake
- Southwest Chicken Power Bowl
- Strawberry Balsamic Pizza with Chicken and Bacon
- Chicken Shawarma in the Oven
Frequently Asked Questions
Why does this recipe use yogurt instead of egg to coat the chicken?
The recipe calls for dunking each piece of chicken in 1 cup of plain yogurt before rolling it in the cornmeal-and-flour coating mix. Yogurt is thicker and tangier than egg, helping the coating adhere while adding a subtle flavor that complements the spices.
Can I make the coating mix in advance?
Yes — the article says to make large amounts of the mix (3/4 cup cornmeal, 1/4 cup wholemeal flour, salt, parsley, pepper, onion powder, garlic powder, and cumin), store it in an airtight container, and it “keeps for ages.” The notes add one important caveat: discard any mix that has come into contact with raw chicken.
How long do I bake the chicken and at what temperature?
Bake at 400°F (200°C, Gas Mark 6) for 35 to 40 minutes until the chicken is cooked through and the coating is golden brown and crispy. The recipe uses 12 pieces — a mix of drumsticks and thighs.
Thanks ladies. It’s a great midweek family dinner solution!
This is such a fun recipe Ruby…love it!
I didn’t grow up in the 70s but I do know ‘Shake ‘n Bake’ . Honestly I never tried it but I did get a kick out of the commercials. And always wanted to know what the ‘shake’ part was like. Great recipe Ruby, bookmarking it.