If you like that crisp, well-seasoned oven-baked chicken without paying for a boxed coating mix every time, this homemade Chicken Shake & Bake Mix does the job with pantry spices you can measure once and keep ready. It makes a savory herb seasoning blend you stir into flour or bread crumbs, then use to coat chicken for a simple baked dinner.
The mix itself takes about 5 minutes to put together and yields roughly 10 tablespoons, enough for about 5 batches when you use 2 tablespoons per cup of coating. For best flavor, keep it tightly sealed in a cool, dry cabinet. Dried leafy herbs gradually lose punch faster than heavier spices, so a practical pantry estimate is about 1 year for best quality when stored airtight and away from heat and light, which lines up with general dried-herb quality guidance from the Oregon State University Extension herb and spice storage guide.
- 🌿 Ingredients
- 👩🍳 Instructions
- 💡 Tips for Best Results
- 🔄 Variations and Substitutions
- 🥡 Storage and Shelf Life
- 🍽️ Serving Suggestions
- 💸 Budget101® Price Breakdown: Chicken Shake & Bake Mix
- 🛒 Walmart Grocery List
- ❓ Frequently Asked Questions about Chicken Shake & Bake Mix
- 📌 Love this Chicken Shake & Bake Mix? Pin it!
- 🖨️ Print-Friendly Chicken Shake & Bake Mix
Ingredients
You only need dried herbs and pantry spices for the seasoning mix itself:
- 2 tablespoons parsley flakes
- 1 tablespoon ground marjoram
- 2 teaspoons ground rosemary
- 1 teaspoon onion salt
- 1 tablespoon ground ginger
- 1 teaspoon ground sage
- 1 tablespoon ground oregano
- 1 tablespoon ground thyme
- 1 teaspoon garlic salt
- 1 tablespoon celery salt
- 1 teaspoon pepper
- 1 tablespoon paprika
To use the mix for coating chicken, combine 1 to 2 tablespoons of seasoning mix per 1 cup of flour or bread crumbs, or use a combination of both if you want a texture somewhere between light and crunchy.
Instructions
Measure the seasoning blend once, then use it as needed for quick baked chicken nights.
- Measure the parsley flakes, ground marjoram, ground rosemary, onion salt, ground ginger, ground sage, ground oregano, ground thyme, garlic salt, celery salt, pepper, and paprika into a zip-style bag, vacuum-seal bag, or jar.
- Seal and shake well until the seasonings are thoroughly combined and evenly distributed.
- To make a coating, stir 1 to 2 tablespoons of the seasoning mix into 1 cup of flour, bread crumbs, or a combination of both.
- Beat a couple of eggs with 1/4 cup water in a medium dish.
- Dip raw chicken pieces into the egg mixture, then coat them in the seasoned flour or bread crumb mixture.
- Arrange the coated chicken in a shallow baking dish.
- Bake for 20 to 25 minutes for boneless chicken pieces, or up to 45 minutes for legs or bone-in breasts.
If you want the crispest finish, avoid stacking the chicken pieces in the pan. Give each piece a little room so the coating bakes instead of steaming itself into a sulk.
Tips for Best Results
- Shake the jar before each use. Heavier spices and lighter herbs can settle during storage.
- Use the full 2 tablespoons per cup if you’re seasoning plain flour. If you’re using seasoned bread crumbs, start with 1 tablespoon so the salt level stays balanced.
- Pat the chicken dry first. The egg wash sticks better and the coating holds more evenly.
- Use a shallow baking dish or sheet pan. Crowding traps steam and softens the crust.
- Check doneness with a thermometer. Chicken should reach 165°F in the thickest part before serving.
If you enjoy homemade coating blends, this pairs nicely with Shake-n-Bake: Italian Style or a bolder batch of Chicken Fajita Seasoning Mix for weeknight rotation without flavor boredom.
Variations and Substitutions
This blend is flexible enough to work with what you have, as long as you keep the overall balance herbal, savory, and not too salty.
- For a finer coating: Mix the seasoning with plain bread crumbs instead of flour alone.
- For a lighter herbal note: Reduce the thyme or oregano slightly and keep the parsley as written for color and mild flavor.
- For pork or shrimp: Use the same seasoning approach with chops or seafood, or try Shrimp Shake & Bake Mix for a more seafood-friendly blend.
- For less salt: Pair the seasoning mix with plain flour rather than salted or seasoned bread crumbs.
- For a crisper crust: Use mostly bread crumbs instead of mostly flour.
What you don’t want to do is swap in fresh herbs for the stored dry mix. Fresh herbs add moisture, and moisture is how pantry mixes go from convenient to regrettable.
Storage and Shelf Life
Dry mix: Store the seasoning mix in an airtight jar or sealed bag in a cool, dry cabinet away from light and stove heat. A sensible best-quality estimate is up to 1 year. It may still be safe after that, but the leafy herbs fade first, so the flavor gets dull long before the jar becomes dangerous.
Prepared coated chicken before baking: Once you’ve dipped chicken in egg and coating, bake it promptly. If you need to wait, refrigerate it and cook within 1 day.
Cooked chicken made with this mix: Refrigerate leftovers within 2 hours and use them within 3 to 4 days. Reheat until hot throughout and keep the coating as crisp as you can manage. Leftover breaded chicken is never quite as smug the second day, but it still makes a solid lunch.
Serving Suggestions
Serve the finished baked chicken with simple sides that let the herb blend do the talking:
- Mashed potatoes or roasted potatoes
- Buttered noodles
- Steamed green beans
- Corn on the cob
- A crisp side salad
- Macaroni and cheese
It also works well sliced over rice bowls, tucked into wraps, or served alongside Cheesy Chicken Bake style comfort-food sides when you’re feeding a hungry crew.
💸 Budget101® Price Breakdown: Chicken Shake & Bake Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Parsley flakes |
$1.24 |
2 T. |
$0.26 |
|
Ground marjoram |
$1.98 |
1 T. |
$0.32 |
|
Ground rosemary |
$1.24 |
2 t. |
$0.07 |
|
Onion salt |
$1.08 |
1 t. |
$0.04 |
|
Ground ginger |
$1.24 |
1 T. |
$0.16 |
|
Ground sage |
$1.98 |
1 t. |
$0.15 |
|
Ground oregano |
$1.24 |
1 T. |
$0.15 |
|
Ground thyme |
$1.24 |
1 T. |
$0.19 |
|
Garlic salt |
$1.08 |
1 t. |
$0.04 |
|
Celery salt |
$1.68 |
1 T. ≈ 1 count ≈ 0.5 cup(s) |
$0.02 |
|
Pepper |
$2.48 |
1 t. |
$0.07 |
|
Paprika |
$1.24 |
1 T. |
$0.12 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$1.59 |
👨👩👧👦 Cost Per Serving |
$0.32 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Parsley Flakes, 0.25 oz
- Marjoram, 0.4 oz
- Rosemary Leaves, 0.85 oz
- Onion Salt, 5.7 oz
- Ground Ginger, 1.5 oz
- Ground Sage, 1 oz
- Oregano Leaves, 0.87 oz
- Thyme Leaves, 0.75 oz
- Garlic Salt, 5.25 oz
- Celery Salt, 5.25 oz
- Ground Black Pepper, 3 oz
- Paprika, 2.12 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Chicken Shake & Bake Mix
Use 1 to 2 tablespoons per 1 cup of flour, bread crumbs, or a mix of both. Start with 1 tablespoon if your crumbs are already seasoned, and use the full 2 tablespoons for plain flour if you want a stronger herb flavor instead of a barely-there shrug.
Both work, but they give you different results. Flour makes a lighter coating, bread crumbs give you more crunch, and a half-and-half blend lands in the sweet spot if you want crisp chicken without a heavy crust.
Absolutely. Boneless pieces bake in about 20 to 25 minutes, while legs or bone-in breasts can take up to 45 minutes, so the cut changes the baking time more than the seasoning does.
That usually happens when the chicken is too wet or the pan gets crowded. Pat the chicken dry first, dip it in the egg mixture, coat it evenly, and leave a little space between pieces so the crust can set instead of steaming loose.
Yes, and that’s the whole point of a pantry mix. Blend the jar once, keep it tightly sealed, and give it a good shake before each use so the lighter herbs and heavier spices don’t separate into layers.
Not for the stored dry mix. Fresh herbs add moisture, which shortens shelf life fast, so they’re fine for a one-time coating blend you’ll use immediately but not for a make-ahead jar.
Check the thickest part with a food thermometer and pull it at 165°F. Time gets you close, but chicken pieces vary enough that temperature is the only reliable answer.
You can. Cool it first, wrap it well, and freeze it for a future meal, but expect the coating to soften a bit after thawing and reheating. A hot oven or air fryer brings back far more texture than a microwave ever will.
It adds warm background flavor rather than obvious sweetness. You probably won’t taste ‘ginger’ outright, but it rounds out the herbs and paprika so the coating tastes fuller instead of flat.
Go with simple sides that won’t compete with the herb coating. Mashed potatoes, green beans, corn, salad, noodles, or mac and cheese all work well because they balance the seasoned crust without trying to outshout it.
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Did you make this recipe? Tell us how you used it and what you served with your chicken in the comments. Your shortcut might save somebody else’s Tuesday night dinner.
🖨️ Print-Friendly Chicken Shake & Bake Mix
Chicken Shake & Bake Mix
Ingredients
- 2 tablespoons parsley flakes
- 1 tablespoon ground marjoram
- 2 teaspoons ground rosemary
- 1 teaspoon onion salt
- 1 tablespoon ground ginger
- 1 teaspoon ground sage
- 1 tablespoon ground oregano
- 1 tablespoon ground thyme
- 1 teaspoon garlic salt
- 1 tablespoon celery salt
- 1 teaspoon pepper
- 1 tablespoon paprika
Equipment
Instructions
- Measure the parsley flakes, ground marjoram, ground rosemary, onion salt, ground ginger, ground sage, ground oregano, ground thyme, garlic salt, celery salt, pepper, and paprika into a zip-style bag, vacuum-seal bag, or jar.
- Seal and shake well until the seasonings are very well mixed.
- To use, add 1 to 2 tablespoons of seasoning mix per 1 cup of flour or bread crumbs, or a combination of both.
- Beat 2 eggs with 1/4 cup water in a medium dish.
- Dip raw chicken pieces into the egg mixture, then into the seasoned coating.
- Place in a shallow baking dish and bake 20 to 25 minutes for boneless chicken or up to 45 minutes for legs or bone-in breasts.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Serving estimate: 5 coating batches, based on the higher usage rate of 2 tablespoons mix per 1 cup coating.
Estimated cost reflects the dry seasoning mix only and is based on researched online ingredient prices, so your store total may vary.
Prep time is an estimate for measuring and mixing the dry blend only.
Storage estimate: keep the dry mix airtight in a cool, dry place for up to 1 year for best flavor.
Cooked chicken made with this mix should be refrigerated within 2 hours and used within 3 to 4 days.
oh my goodness ~ i used this on chicken thighs the other night ~ and got rave reviews from the family. going to use it again tomorrow as a rub for roasted chickens.
its inexpensive, very tasty, healthy. you can use onion and garlic powder instead of salt if you’re concerned about sodium.
thanks so very much.
p.s. i made up a double batch of it tonight so i’ll have some on hand when needed.
thank you and it’s even gluten free!!!!
i mixed up a batch of this chicken shake and bake seasoning to be used on our chicken thigh dinner the other night and wow, a little too strong for our taste. not sure if its the sage, thyme, rosemary, or the combination of it all but i definitely will either use another recipe or modify this one to tone it down a little. you don’t need much as i used it sparingly.
very nice recipe as are all of the mixes that l have tried here! thank you
i used this on skinless boneless chicken breasts and it turned out all dry and white from the flour. was i supposed to use oil or what did i do wrong. i used 1 Tbsp of seasoning with 1/2 cup of flour and 1/2 cup of bread crumbs for 5 pc chicken breasts.
thank you so much for recipe i buy shake n bake all the time, now i don’t have too :-d
Just the receipe I was looking for. Sounds delicious. Will try it tonite.
I have wanted to find something like this for sometime now thanks.
I have wanted to find something like this for sometime now thanks. Can you add the flour in the begining with the rest of the dry ingredients
This look really good going to try it on porkchops 😊