Crispy caesar chicken

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4 servings

Crispy caesar chicken

Andreas Trauttmansdorff


  • 142-g box (2 pouches) Shake 'n Bake
  • 1/2 cup creamy caesar or blue cheese salad dressing
  • 8 skin-on, bone-in chicken drumsticks , or thighs, or 4 large skin-on, bone-in chicken breasts


  • Line a large, rimmed baking sheet with foil and place a rack on top. Preheat oven to 400F (200C).
  • Pour one pouch of coating mix into one of the plastic bags that comes in the box. Pour dressing into a pie plate. Remove skin from chicken, only if you wish. Working with one piece of chicken at a time, coat with dressing. Place in bag with coating mix. Close top. Shake to evenly coat. Place on rack. Repeat with remaining chicken. Add second pouch of mix, if needed.
  • Roast in preheated oven until coating is golden and crispy, 45 to 50 minutes. Don’t turn. Great with french fries and vegetable crudités.

Nutrition (per serving)

  • Calories
  • 206,
  • Protein
  • 13.5 g,
  • Carbohydrates
  • 12.2 g,
  • Fat
  • 11.2 g,
  • Sodium
  • 759 mg.

Crunchy chicken – with a twist – is ready in a flash using only three ingredients. A creamy dressing under the coating adds a luxurious layer of flavour.

Dip It

Make a dipping sauce with any of these combos
* sour cream stirred with Dijon
* plum sauce mixed with a drizzle of sesame oil and hot chili flakes
* mayonnaise stirred with grated lemon peel and chopped fresh basil

Add It

Before coating chicken, stir any one of these into the crumb mixture
* ground cumin
* unsweetened coconut flakes
* curry powder
* lemon & pepper seasoning blend
* Cajun seasoning