Ingredients
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- 1 cup unseasoned, plain breadcrumbs
- 2 tsp. onion powder
- 2 tsp. dried parsley
- 2 tsp. dried basil
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. garlic powder
- 3 Tbps. cooking oil*
- 2 lbs. boneless, skinless chicken breasts
Instructions
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil and grease it lightly with cooking oil.
- In a large bowl mix together the breadcrumbs, onion powder, dried parsley, dried basil, salt, paprika, and garlic powder.
- Add the oil and stir until all of the crumbs, herbs, and spices are well coated. Transfer to a plastic bag, if desired.**
- If the chicken breasts are large, with your knife blade parallel to your cutting board, slice them in half to yield 2 thinner cutlets of chicken per breast. Alternatively, you can pound them out to a thinner, more even thickness.
- Add the chicken to the breadcrumb mixture and toss to coat on all sides completely.
- Shake any excess coating off of the chicken and transfer it to the prepared baking sheet. Bake until coating is browned and crisp and the chicken has reached 165°F internally, 25-30 minutes.
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Notes
*If you’re mixing up the homemade shake ‘n bake mixture to use at a later date, don’t add the oil. Mix up the breadcrumbs and seasonings and then put them in an airtight container for up to 3 months. Just before using the mixture is when you’ll add the oil.
**You can add your chicken directly to the bowl and coat it there instead of using a bag to shake it up. Just mix it up in there, or top the bowl with an inverted bowl and shake that.