• Take chicken breasts and pat them dry. If they are unevenly thick you can flatten them slightly using a mallet.
• You can also butterfly them for faster cooking.
• Take shake and bake seasoning in a ziplock or bag. You can also take it in a shallow plate.
• Take olive oil in a spray bottle or a bowl.
• Lightly brush the chicken breasts with oil and then place them in the ziplock one by one. Shake the bag till the chicken breast is well coated.
• Take it out and keep it in a plate.

Air fryer Instructions

• Preheat air fryer at 360F or 180C for 5 minutes.
• Spray olive oil in the basket and place the breaded breasts in the air fryer basket. I used a parchment paper to line the basket.
• Spray the chicken with oil and let it air fry at 360F or 180C for about 16 to 18 minutes depending upon the thickness of your chicken breast.
• Midway, flip the chicken breast and spray with oil. This enables even cooking.
• Use a meat thermometer to check that the chicken is done.
• Chicken is done when the internal temperature in its thickest part is 165F.
• Now take out the shake and bake chicken in air fryer and allow to rest for 2-3 minutes.
• Slice and serve hot. Enjoy.

Oven Instructions

• If you don't have an air fryer, you can bake these in the oven.

  Preheat oven to 400F or 200C.
• Take a baking tray and line with parchment paper.
• Lay coated chicken breasts keeping space in between.
• Bake for 30-40 minutes at 400F or 200C depending upon how thick your chicken breasts are. Don't forget to spray them with oil and flip them midway.

  Serve your shake and bake chicken hot.