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–+ servings
Batter Than Shake and Bake Chicken
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Better Than Shake and Bake Chicken {Regular Recipe}

Incredibly flavorful with moist, tender chicken and a crunchy coating.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings: 8 pieces
Author: Terri @ that's some good cookin'

Ingredients

For the Seasoned Panko Coating:

  • 1 1/4 cups panko bread crumbs
  • 1/2 cup white flour
  • 2 tablespoons cornmeal
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons seasoning salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon poultry seasoning
  • 1 teaspoon granulated onion or onion powder
  • 1/2 teaspoon granulated garlic or garlic powder

For the Mayo Coating:

  • 1 cup good quality mayonnaise (may use low fat)
  • 2-3 tablespoons apple cider vinegar
  • For the Chicken:
  • 8 pieces chicken (may use bone-in, skin-on; bone-in, skinless; or boneless, skinless

Instructions

  • Preheat ovento 375-degrees F. Prepare baking sheet by lining with aluminum foil, then spraying foil with cooking spray. Set aside.

For the Seasoned Panko Coating:

  • Whisk or shake together the panko bread crumbs, white flour, cornmeal, dried parsley flakes, seasoning salt, smoked paprika, poultry seasoning, granulated onion, and granulated garlic. Set aside.

For the Mayo Coating:

  • In a medium bowl, mix together the mayonnaise and the apple cider vinegar. Because various mayonnaise brands differ in thickness, the amount of vinegar needed to make a good consistency for dipping the chicken will vary. I used Best Foods mayo (Hellman’s on the East Coast) and 2 tablespoons + 1 teaspoon apple cider vinegar. I could have used up to 3 tablespoons vinegar and I think that it would have still been a good consistency with good flavor for coating the chicken.

For the Chicken:

  • Rinse chicken pieces under cool running water. Pat dry.
  • Dip chicken piece on both sides in the mayo/vinegar coating. Allow extra coating to drip off of chicken or shake chicken gently over bowl to remove extra coating.
  • Dip on both sides in the bread coating.
  • Place on baking sheet. For bone-in chicken, bake for 30-40 minutes just until the juices run clear or until a meat thermometer registers 165-degrees when inserted into the thickest part of the chicken. For boneless, skinless chicken, bake for 20-30 minutes until the juices the run clear and/or a meat thermometer registers 165-degrees when inserted into the thickest part of the chicken.
  • Serve immediately for best crunch factor!