Shake and Bake Chicken
from https://www.southernliving.com/

Homemade shake and bake chicken beats the box on two fronts: It's incredibly well seasoned. You can adjust the seasoning mix to your tastes and get the best flavor in each bite. Plus, the ingredient list is short enough you almost don't need a trip to the grocery store as long as you have the chicken in the fridge.

Grab a bag, add your ingredients, and shake. Adding oil to the breadcrumb mixture helps it more evenly distribute and achieve a really crispy crunchy exterior. Then, when the mixture is all applied, toss the bag, and your cleanup is nearly done. Smoked paprika, celery seed, oregano would make great additions, or use another pre-mixed seasoning for an even easier swap. Instead of poultry seasoning, try Greek, Cajun, or jerk spice mixtures.

Serve with roasted vegetables, mashed potatoes, gravy, and a roll. There's no better dinner. Cold leftovers would be excellent chopped up and served over salad.

2 cups panko (Japanese breadcrumbs)
2 Tbsp. cornstarch
1 Tbsp. kosher salt, plus more to taste
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. poultry seasoning
1 tsp. granulated sugar
1 tsp. paprika
1 tsp. black pepper
3 Tbsp. canola oil, divided
3 lb. bone-in, skin-on chicken pieces (such as breasts, thighs, drumsticks, and/or wings) [this could probably be made with boneless chicken]

Crush breadcrumbs:
Preheat oven to 400°F. Place panko in a large resealable plastic bag and seal. Using a rolling pin, crush panko into finer crumbs.

Add cornstarch, salt, onion powder, garlic powder, poultry seasoning, sugar, paprika, pepper, and 2 tablespoons of the oil; shake until combined.

Toss chicken with breadcrumb mixture:
Line a large rimmed baking sheet with parchment paper and set a wire rack on top. Place chicken pieces on wire rack and pat with paper towels to dry well. Drizzle evenly with remaining 1 tablespoon oil. Add half of chicken pieces to bag with breadcrumbs. Shake to coat, then press coating onto chicken to adhere.

Remove from bag and return to wire rack. Repeat with remaining chicken pieces. Sprinkle and press some of the remaining panko mixture onto chicken if needed to fully coat.

Bake chicken:
Bake in preheated oven until golden brown, crispy, and an instant read thermometer registers 160°F when inserted into thickest portion of chicken, about 40 minutes for smaller pieces and up to 50 minutes for larger pieces. Remove from oven and let rest 5 minutes. (Temperature of chicken will rise to 165°F while resting).

Season with salt to taste.

Servings: 4