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Homemade ‘Shake ‘n Bake’ Chicken

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5 from 1 review

  • Author: Ruby Moukli, adapted from Karen Wingate
  • Yield: 4-6 1x


  • 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, thighs and breasts)
  • 1 cup (250 ml) low-fat yogurt
  • About 2 Tbsp olive or vegetable oil (or melted butter)


  1. Preheat oven to 400F/200C/Gas 6
  2. Mix the first 8 ingredients (the coating mix) together and set aside.
  3. One piece at a time, dunk the chicken in the yogurt, then roll it in the coating mix.
  4. Place on a lightly-greased baking tray and drizzle with oil (or butter).
  5. Bake for 45 minutes, or until juices run clear when pierced.


1. I advise doubling or even trebling the recipe for the coating mix and storing it for future use. If you do this, pour out 1 cup of mix to make the chicken. Of that 1 cup, throw away any that is leftover afterwards, as it will have come into contact with raw chicken.
2. If making extra to store, keep the spices simple and then you can customize it when you go to use it. You may choose to add chili powder one day and curry spices another.
3. The yogurt helps keep the chicken tender and moist and also holds the coating nicely, but you can also use plain milk or buttermilk.
4. I know I haven’t included the actual ‘shake’ part of the whole experience. That’s because I think it’s a waste of a plastic bag (unless you want to wash it out REALLY well after you’re done) and is really not necessary. But if you have some aggression to get rid of, by all means, chuck the chicken and coating into a large ziploc bag and let loose!

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