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Homemade Shake and Bake

Need a quick dinner idea that will have dinner on the table in literally minutes? Honest!! This flavourful, crispy topping for chicken (or pretty much anything that you'd like coated) is the best thing ever to have in your fridge! Make a batch today and you'll be so happy you did!
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Main Course
Cuisine: American
Servings: 10

Ingredients

  • 1 cup bread crumbs
  • 2 cups corn flakes cereal
  • 1 tbsp cornstarch
  • 2 tbsp flour
  • 1 tbsp onion flakes or 1 tsp onion powder
  • 2 tsp salt
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1 tsp smoked paprika can use regular paprika
  • 2 tbsp canola oil
  • 12 boneless, skinless chicken thigh

Instructions

  • Preheat oven to 400°F (if using air fryer, plug in and prep your trays - mine have holes so I cover them with foil)
  • In the bowl of a food processor, add all the dry ingredients (breadcrumbs through paprika) and pulse to combine - you really only want to break down the cornflakes to a point where the mix resembles breadcrumbs.
  • Remove the lid and drizzle the oil on top of the mixture; place the lid back on the food processor bowl and mix again until the mixture is combined. If using mix later, place in a mason jar and put in the fridge.
  • If using the mix now, place mix into a Ziploc bag and drop chicken thighs in a few at a time and shake the bag to coat. As each thigh is coated, move to a baking sheet lined with foil or parchment (or air fryer if using).
  • Place in oven or air fryer. Oven time for the whole thighs is about 30 minutes (internal temp is about 170° but can go up to 200° for really moist chicken thighs) while you can air fry the whole thighs for about 12-15 min. You can also cut the chicken into bite sized pieces and air fry them for 6-8 minutes!!
  • Serve hot!!