This week, I got the new Chrissy Teigan cookbook, Cravings Hungry for More, and immediately went through it. While there are so many recipes and they all looked good, I was drawn to her shake and bake chicken.
Her recipe was straight forward, I already had all the ingredients, and let’s be honest…I am always down for a new way to bread chicken then the traditional messy egg, flour and crumb technique.
So while I followed Chrissy’s recipe, I did add my own twist and made my own breadcrumbs.
This dish is fairly easy to make, but for this process to run smoothly, I recommend setting aside about 3 hours. Start by marinating the chicken and during that time you should make your bread crumbs. Then the final step is to shake and bake your chicken!
Marinade the Chicken
To start, you need to prepare your marinade so your chicken can absorb the flavors! In a bowl mix together the olive oil, red wine vinegar, garlic and various seasonings. Then place your chicken pieces (I used bone in legs and breasts) in a large zip lock bag. Pour your marinade in the bag over the chicken, and then seal the bag.
Gently massage the marinade into the chicken so all the pieces are coated, and then place in the refrigerator. Chrissy recommends 30 minutes to 4 hours, I let mine sit for about an hour and a half. About 45 minutes in I massaged the chicken a little and flipped the bag so every piece was equally coated.
Make the Bread Crumbs
This step was not in Chrissy’s recipe because you can buy pre-made breadcrumbs. I opted to add this extra step and make my own breadcrumbs because I had a ton of left over Challah bread and didn’t want it to go to waste.
To make just under 1 1/2 cups as the recipe calls for, you should use 5 pieces of bread. This was more than enough for my dish.
To start, preheat the oven to 350 degrees. Then take a baking sheet and rip up the pieces of challah. Spread the pieces out on the pan and then bake the bread for about 15 minutes. I flipped the pieces after 7 minutes for even baking, but just remember you want the bread to brown, not burn.
After the 15 minutes, take the bread out, let it fully cool and then using a food processor pulse the dried bread into perfect bread crumbs.
Shake and Bake the Chicken
Before you do anything, preheat the oven to 425 degrees and prepare a large greased baking pan.
Next, take the marinating chicken out of the fridge and set it aside. Then in a separate large zip lock bag, combine the bread crumbs, all purpose flour and variety of seasonings. Shake the bag so everything is evenly mixed together.
Now it is time to to add the chicken and shake!
Take one piece of chicken at a time out of the marinade bag and place it in the breading bag. Seal the bag and then shake it until the chicken is fully covered. Then take the breaded chicken out of the bag and place is on your greased baking sheet.
Continue this process until all the chicken is fully coated. If the bread crumbs start to get clumpy or they aren’t sticking to the chicken when you shake it, then gently massage the bread crumbs into the chicken.
When all of the chicken is coated, place it in the oven for 25 minutes. Then flip the chicken for another 25 minutes.
Drizzle Hot Honey and Enjoy
After baking for about 50 minutes, the chicken should have a beautiful golden brown breading on it. If you are unsure if your chicken is fully cooked, then feel free to use a meat thermometer to ensure it is the right temperature!
Next move your desired pieces to a plate and drizzle some hot honey on your chicken and get ready for the most tender, juicy and flavorful bite of shake and bake chicken!
So good, thanks Chrissy for another delicious dinner!