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Shake & Bake Chicken With Hot Honey
Servings: 4-6
  • 1.2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp. onion powder
  • 1 tsp. sugar
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper
  • 3 1/2 pounds bone-in, skin-on chicken pieces
  • 1 1/2 cups plain dried breadcrumbs or fine cornflake crumbs*
  • 1/2 cup all-purpose flour
  • 1 tsp. paprika
  • 1 tsp. sugar
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • Dash of cayenne pepper
  • Oil, for the baking dish
  • Hot Honey (recipe follows), for serving
  1. Preheat the oven to 425°F.
  2. In a small bowl, whisk together the oil, vinegar, garlic, onion powder, sugar, dried herbs, salt, black pepper, and cayenne. Transfer to a huge zip-top plastic bag or bowl. Add the chicken and smush around to coat. Marinate in the fridge for at least 30 minutes and up to 4 hours.
  3. In a large zip-top plastic bag, combine the bread crumbs, flour, paprika, sugar, salt, black pepper, and cayenne.
  4. Working with one piece at a time, remove the chicken from the marinade, shake off the excess, place it in the bag of crumbs, and shake it, pressing on the bag a little to make the coating stick to the chicken.
  5. Lightly oil a large (10 x15-inch) glass or metal baking dish and arrange the chicken, skin-side down, in the dish. (You want to go top-side down because you're going to flip it later for serving.) Bake for 25 minutes, then take the dish out, flip the chicken, and bake until the top is golden and crispy, another 20 to 25 minutes. Serve it with hot honey.