What’s the secret to the absolute juiciest chicken? Remember Shake ‘n Bake? I still remember watching commercials for it when I was little and it looked like chicken magic to me. Well, it turns out, it IS chicken magic, and you don’t need to buy the boxed stuff at the store. I’ve come up with a mixture of pako, flour, and spices that is every bit as good as the original Shake ‘n Bake, but without all the sodium (and other weird ingredients.) My version tastes a bit like the original “extra crispy” version. It’s so easy to prepare, and seals in the juices as the chicken bakes. This is my favorite way to get extra juicy, healthy chicken.
~ preheat oven to 400 degrees F. ~
for 4 to 5 large, boneless skinless chicken breasts:
1 and 1/2 cups plain panko bread crumbs
3 Tablespoons all purpose flour
1 Tablespoon regular or smoked paprika
2 Tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon salt
Mix all ingredients in a large bowl, using a wire whisk until evenly combined. Transfer to a large Ziploc bag. Drop the chicken breasts into the bag, one at a time, and seal. Shake the chicken in the crumbs, and using your hands, sort of moosh the crumbs onto the chicken so you can get as much of the crumb mixture to stick as possible. Transfer coated breasts to a large, parchment-lined baking sheet. Bake in preheated oven for 25 to 35 minutes, or just until juices run clear (and chicken reaches 165 degrees F) when you slice into the thickest part of a breast.