Preheat your oven to 425˚F. It’s essential to get the oven nice and hot for a crispy finish on the chicken.
In a gallon-sized zip-top bag or a large container, add all the ingredients for the shake and bake mix, excluding the oil. These include the bread crumbs, salt, paprika, celery salt, ground black pepper, garlic powder, onion powder, dried basil leaves, dried parsley, and dried oregano. Seal the bag and mix everything together by shaking it well. This step is crucial as it ensures the spices are evenly distributed throughout the bread crumbs.
Now, add vegetable oil to the mixture in the bag. Seal it tightly again, and shake once more until the oil is evenly incorporated into the bread crumb mixture. You want the bread crumbs to be moist enough to stick to the chicken.
Place the raw chicken breast cutlets into the bag with the coating. Seal it securely, and shake until all the cutlets are coated in the mixture. Make sure every piece is generously covered to achieve that crispy, flavorful exterior.
Prepare a large baking sheet by greasing it lightly to prevent sticking. Lay the coated chicken cutlets in a single layer on the baking sheet. Be sure to leave at least an inch between each cutlet; this allows for even cooking and browning.
Slide the baking sheet onto the lower rack of your preheated oven and bake for about 12 to 18 minutes. Keep an eye on the chicken; you’re aiming for an internal temperature of 165˚F, which ensures it’s cooked through and safe to eat. You can use a meat thermometer for accuracy.
Once cooked, remove the chicken from the oven and let it rest for a few minutes. This resting period helps retain the juices, making the chicken even more flavorful and succulent.
Serve your perfectly baked Homemade Shake and Bake Chicken hot! Pair it with your favorite sides for a complete meal. Enjoy!
