Shake and Bake Chicken | Hestan Cue (2024)

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Preheat the Oven and Prepare the Baking Sheet

Preheat the oven to 425°F/220°C (high) and adjust the rack to the middle position. In the meantime, line a baking sheet with aluminum foil and place the roasting rack on top and set aside.

Prepare the Breading

Combine the following ingredients into a large bowl and set aside.

• Corn Flakes(coarse crumbs)1 cup
• Parmesan Cheese(grated)½ cup
• Parsley Leaves(finely chopped)½ Tbsp.
• Thyme(finely chopped)½ tsp.
• Garlic Powder⅛ tsp.
• Onion Powder⅛ tsp.
• Smoked Paprika⅛ tsp.
• Cayenne Pepper1 pinch
• Kosher Salt½ tsp.
• Black Pepper(freshly cracked)10 turns

Prepare the Egg Wash

In a separate mixing bowl, whisk together the egg yolk and dijon.

• Egg Yolk1
• Dijon Mustard1 Tbsp.

Season and Bread the Chicken

Season the chicken with salt and pepper. Then dip into the egg wash and then the breading. Make sure to fully coat the chicken. Transfer the chicken to the prepared sheet with the roasting rack, making sure they are not overlapping. Repeat with the remaining chicken pieces. Add egg wash and breading to the ingredients.

• Chicken Breast4
• Kosher Saltas needed
• Black Pepper(freshly cracked)as needed

1. Bake the Chicken

Place the chicken in the preheated oven and bake for 30 minutes.

2. Prepare the Dipping Sauce

While the chicken bakes, measure the sauce ingredients into a mixing bowl and stir to combine. Set aside.

• Dijon Mustard2 Tbsps.
• Mayonnaise¼ cup
• Honey2 Tbsps.

3. Remove and Serve

Before removing the chicken, make sure that a meat thermometer inserted into the thickest part of the breast reads 155°f/68°C to ensure doneness. Serve hot with honey mustard or your favorite dipping sauce and enjoy with our recipe for Brown Butter Creamed Corn.