Making crispy and delicious shake and bake chicken can be challenging if you don’t follow the right steps. Soggy shake and bake is unappetizing and ruins the whole dish. Thankfully, there are some simple tricks you can use to ensure your shake and bake turns out crispy every time.
What is Shake and Bake?
Shake and bake is a seasoned breadcrumb coating mix used to coat chicken, pork chops, fish fillets or other foods before baking. It provides a quick and easy way to add lots of flavor and crunch to meats without having to blend your own ingredients.
Most shake and bake mixes consist of fine dry breadcrumbs, salt, spices, dried herbs, MSG, and powdered milk or cheese. Some brands may also contain flour, corn starch, onion powder, garlic powder, paprika, sugar, and other flavorings.
To use shake and bake, you simply coat the raw meat in an egg wash or buttermilk, then shake the meat in the coating mix to evenly adhere the crumbs. The coated meat is then baked until the coating is crispy and the interior is cooked through.
Why Does Shake and Bake Get Soggy?
There are a few common reasons why shake and bake can end up soggy rather than crispy:
- Too much egg wash – Excess liquid from the egg wash or buttermilk will make the coating wet and prevent it from crisping up properly in the oven.
- Overcrowding – When pieces are crowded too close together on the baking sheet, steam gets trapped making the coating soggy.
- Underbaking – If the shake and bake isn’t baked long enough, the coating won’t get a chance to fully dry out and crisp up.
- Storing improperly – Allowing baked shake and bake to sit in a steamy environment will cause the crunchy coating to absorb moisture and lose its texture.
How to Make Crispy Shake and Bake
Follow these tips to help your shake and bake chicken or pork chops come out perfectly crispy every time:
1. Use the Right Amount of Egg Wash
Too much egg wash or buttermilk will make the coating too wet. Use just enough to lightly coat the meat. Shake off any excess back into the bowl before dredging in the crumbs. You want the meat moist but not drenched.
2. Really Press the Coating Onto the Meat
Don’t just dust the crumbs over the meat. Really pack them on by pressing them into the meat with your hands. Rub the coating all over the surface so it adheres evenly. Heap on extra crumbs if needed.
3. Let It Sit Before Baking
After coating the meat, place it on a baking rack or plate and let it sit for 5-10 minutes before baking. This helps the coating better adhere to the meat so it won’t fall off in the oven.
4. Space Evenly on the Baking Sheet
Make sure pieces aren’t crowded together, which would trap steam and make the coating soggy. Leave at least 1 inch between pieces to allow air flow.
5. Use a Wire Rack
Baking your shake and bake on a wire rack over a baking sheet allows air to circulate underneath, keeping the coating crisp on all sides.
6. Bake at a High Temperature
Bake at 400-425°F to help the coating properly crisp up. Baking at too low of a temp could leave it soggy.
7. Don’t Cover While Baking
Covering the pan traps steam, so leave it uncovered for a crisper exterior.
8. Bake Long Enough
Ensure the shake and bake is cooked through and the coating is browned and crispy. Chicken pieces may need 35-45 minutes in the oven.
9. Let Sit Before Serving
After baking, let the shake and bake rest 5 minutes before serving. This helps any trapped moisture redistribute, keeping the coating crispy.
10. Store Properly
Once cooled, store shake and bake in an airtight container at room temperature, not in the fridge. The cold, humid environment of the refrigerator will cause the crispy coating to lose its texture.
Cooking Shake and Bake in the Air Fryer
Using an air fryer is a great way to make extra crispy shake and bake without oven baking. The hot circulated air cooks food quickly while crisping up the exterior.
Simply coat your meat as directed with egg wash and shake and bake crumbs. Spray lightly with oil if desired. Air fry at 400°F, flipping halfway through, until the internal temperature reaches 165°F and the coating is browned and crispy.
The closer proximity to the heat source and constant air flow helps the shake and bake coating get ultra crispy in the air fryer.
Troubleshooting Soggy Shake and Bake
If your shake and bake still turns out soggy, look at each step of the process to identify the problem:
| Issue | Solution |
|---|---|
| Coating falls off | Use less egg wash, let sit before baking, press coating on firmly |
| Underside is soggy | Use a wire rack, bake at higher temp |
| Coating is blond, pale | Bake longer until deep golden brown |
| Coating is soft | Avoid steam, allow air flow, let rest before serving |
| Interior undercooked | Check temperature, bake until 165°F |
Tips for Extra Crispy Shake and Bake
Take your crispy shake and bake to the next level with these additional tips:
- Use panko breadcrumbs for an extra crunchy coating.
- Double coat the meat by dipping in egg wash and crumbs twice for thicker coverage.
- Refrigerate coated meat 20-30 minutes before baking to help coating set.
- Replace some breadcrumbs with crushed corn flakes or potato chips for extra crunch and flavor.
- Brush coated meat lightly with oil or melted butter before baking.
- Broil for 1-2 minutes at the end to finish crisping the coating.
Best Breading for Shake and Bake
While traditional shake and bake uses fine dry breadcrumbs, experiment with different coatings for more texture and flavor:
- Panko breadcrumbs – Japanese style breadcrumbs that fry up extra crispy.
- Crushed cornflakes – Sweet crunch and flavor.
- Crushed potato chips – Salty, robust crunch.
- Crushed crackers – Butter crackers, Ritz, or saltines work well.
- Fresh breadcrumbs – Pulse in a food processor for an irregular texture.
You can also coat with flour first for a thicker, craggy coating that gets ultra crispy. Just avoid excess flour clumping.
Best Meats for Shake and Bake
While chicken is the most common protein used for shake and bake, you can also use this quick coating technique on:
- Pork chops
- Pork tenderloin
- Chicken drumsticks or thighs
- Chicken breasts
- Fish fillets like cod, tilapia, or haddock
- Shrimp
- Turkey cutlets
Lean meats like chicken breast and pork tenderloin may cook faster than fattier cuts, so adjust bake times accordingly. Just look for an internal temp of 165°F.
Best Spices for Shake and Bake
Shake and bake coatings are loaded with spices and herbs for tons of flavor. Get creative with your own signature blend using:
- Smoked paprika
- Chili powder
- Cayenne pepper
- Garlic powder
- Onion powder
- Dried oregano
- Dried basil
- Dried parsley
- Dried thyme
- Mustard powder
Season generously so the spices shine through. Salt and pepper are a must too. For extra zing, finish with a squirt of lemon juice and grated parmesan after baking.
Conclusion
With this guide to crispy shake and bake, you’ll be able to enjoy this quick and easy dish to its full crunchy potential. The keys are using the right amount of egg wash, packing on the coating generously, baking uncovered at a high heat, and storing properly after cooking. Follow these steps and you’ll have perfect crisp chicken, pork chops, and more every time shake and bake is on the menu.