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Close-up of crispy Air Fryer Shake-and-Bake Chicken drumsticks piled on a serving platter with golden, crunchy homemade breadcrumb coating.
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Air Fryer Shake-and-Bake Chicken

Air Fryer Shake-and-Bake Chicken with a crispy homemade Parmesan breadcrumb coating. Juicy inside, golden and crispy outside, and done in 35 minutes. Better than the packet and significantly crispier than the oven version.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer chicken, air fryer shake and bake chicken, shake and bake chicken
Servings: 4
Calories: 419kcal
Author: Joanna Cismaru

Ingredients

  • 2 pounds chicken drumsticks or thighs
  • 1 tablespoon olive oil

Shake-and-Bake Coating

  • 1 cup seasoned breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
US Customary - Metric

Instructions

  • Pat the chicken dry with paper towels. Drizzle with 1 tablespoon of olive oil and rub it all over so the coating sticks.
    Patting chicken dry with paper towels before coating, followed by seasoned drumsticks ready for homemade shake-and-bake breading mixture.
  • In a large bowl or zip-top bag, combine 1 cup of breadcrumbs, ¼ cup of Parmesan, 1 teaspoon of paprika, 1 teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
    Homemade shake-and-bake ingredients combined in a zip-top bag before mixing into a flavorful seasoned breadcrumb coating for chicken.
  • Add the chicken to the coating and toss until well coated, pressing gently so the crumbs really stick.
    Raw chicken drumsticks placed in a zip-top bag before seasoning beside fully coated chicken covered in homemade shake-and-bake mixture.
  • Preheat the air fryer to 380°F (193°C). Arrange the chicken in a single layer, skin-side up. Cook for 12 minutes, then flip and cook for another 12 to 15 minutes, until golden and the internal temperature reaches 165°F (74°C).
    Side-by-side air fryer baskets showing breaded chicken before cooking and crispy golden drumsticks after air frying to perfection.
  • Let the chicken rest for 5 minutes before serving.

Notes

  1. Pat the chicken dry: Always the first step and always matters. Dry chicken means the coating sticks and gets crispy. Wet chicken means it slides off.
  2. Press the coating on: Don't just toss and hope. Press the breadcrumbs gently into each piece so they actually adhere properly.
  3. Don't crowd the air fryer: Single layer with space between each piece. Crowding means steaming means no crispy coating.
  4. Preheat the air fryer: A cold air fryer gives you uneven results. Always preheat to 380°F before the chicken goes in.
  5. Flip halfway through: The bottom needs the heat too. Flipping at the halfway point is what gets you even crispiness all around.
  6. Internal temperature: Pull at 165°F. Use a meat thermometer, don't guess.
  7. Rest before serving: 5 minutes off the heat lets the juices redistribute and the coating firms up slightly.
  8. Seasoned vs plain breadcrumbs: I'd use seasoned breadcrumbs here. They have more flavor built in and do a lot of the work for you. If you only have plain add more seasoning to compensate.
  9. Oven option: Bake at 425°F for 35 to 40 minutes flipping halfway through. The air fryer gives a crispier result but the oven works well too.
  10. Wings: Chicken wings work great with this coating. Cook at 380°F for 20 to 22 minutes shaking the basket halfway through.
  11. Leftovers: Reheat in the air fryer at 350°F for 5 to 6 minutes to re-crisp the coating. Much better than the microwave which will make it soggy.

Nutrition

Serving: 1serving | Calories: 419kcal | Carbohydrates: 23g | Protein: 33g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 960mg | Potassium: 444mg | Fiber: 2g | Sugar: 2g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 3mg
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