Crispy Shake and Bake Chicken Recipe for Perfect Oven-Fried Crunch

Shake and Bake chicken is a nostalgic, comforting dinner that’s easy to prepare at home. With this homemade Shake n Bake mix you can make crunchy baked panko chicken tenders in about 25 minutes—no store-bought mix required.

For even faster results and an extra-crisp crust, make these shake and bake chicken tenders in an air fryer. Directions for both oven and air fryer methods are included below.

Shake and Bake Chicken Video Tutorial

Watch the short video to see the breading and cooking process from start to finish. The visual makes it easy to follow along when you’re preparing the tenders.

Why We Love This Recipe

• Homemade seasonings deliver the best flavor and texture. Making the breading mix yourself ensures fresh ingredients and a crispy result without frying.
• Kid-friendly and crowd-pleasing. These tenders are juicy inside and crunchy outside—perfect for dipping in favorite sauces.
• Flexible with fresh or thawed chicken. The recipe works well with fresh tenderloins and with chicken breasts cut into strips. If you start with frozen pieces, thaw first for best results (see notes).

Making the homemade shake-and-bake mix is quick: combine panko with a few pantry spices, brush the chicken with melted butter or oil, coat, and bake or air fry. The whole family will enjoy the classic flavor and crisp texture.

Ingredient Notes and Substitutions

• Boneless chicken — Fresh tenderloins or chicken breast strips give the best results. Using frozen breaded tenders often causes the coating to fall off as they thaw during cooking.
• Melted butter or oil — Brushing the meat with butter or olive oil helps the panko adhere and promotes browning. Use any neutral cooking oil if preferred.
• Panko breadcrumbs — Panko creates the crispiest crust. Regular breadcrumbs can be used, but the coating will be less crunchy.
• Seasonings — A simple blend of onion powder, garlic powder, paprika, sea salt, and black pepper gives excellent flavor.

Always check that the internal temperature reaches 165°F before serving.

Important Recipe Tips

1. Trim excess fat and apply oil. Remove visible fat and brush the tenderloins lightly with oil or melted butter so the breading sticks and the surface crisps.
2. Use a bag or tray for coating. Place the panko and seasonings in a zip-top bag or shallow tray for easy coating and minimal cleanup.
3. Don’t overcrowd while coating or cooking. Coat a few pieces at a time, and leave space on the baking sheet or in the air fryer basket so hot air can circulate for a crisp finish.

How To Make Shake and Bake Chicken in the Oven

1. Preheat the oven to 375°F. Lightly spray a baking sheet or shallow casserole dish with cooking oil.
2. Brush the chicken tenderloins with melted butter or oil, then coat each piece in the panko and seasoning mixture. Arrange them on the prepared pan with space between pieces so air can circulate.
3. Bake for 15–17 minutes until golden and the internal temperature reads 165°F. Let rest briefly before serving.

Optional: add quick-cooking vegetables like green beans, asparagus, sliced bell pepper, or broccoli to the pan. Avoid dense vegetables like potatoes unless par-cooked.

How to Make Shake and Bake Chicken in the Air Fryer

1. Preheat the air fryer to 350°F if your model recommends preheating. Lightly spray the basket or use a paper liner to prevent sticking.
2. Add the breaded tenders in a single layer and air fry for 10–12 minutes, flipping once if needed, until golden and cooked through to 165°F.

Serving Suggestions

Serve these baked panko tenders warm with your favorite dipping sauces—ranch, BBQ, honey mustard, marinara, or a sweet chili sauce all pair well. For sides, roasted vegetables, a simple salad, or oven-roasted fries make a complete meal.

Recipe FAQs

DIY Shake and Bake Chicken Tenders