Low Sodium Shake and Bake Chicken Recipe
Our low sodium shake and bake chicken recipe is crispy crunchy and bigs perfectly in the oven! Start by mixing together bread crumbs and our salt-free spice blend and tossing it with chicken breasts or thighs.
This is a super quick weeknight chicken dinner idea that the whole family will love! See our step-by-step photos below and make this tasty salt-free chicken recipe today.
Want more low sodium chicken recipes? Try our low sodium chicken wings, low sodium chicken curry, and our favorite low sodium cashew chicken.
I first published this little sodium chicken recipe about 6 months ago for our newsletter subscribers, and it was a huge hit! This recipe has all the flavors of classic shake and bake chicken but easily adapted for a low sodium lifestyle.
This recipe was featured a few months ago on our newsletter: The Low Sodium Scoop! This one was an exclusive recipe for our paid members on the Double Scoop – get an additional weekly low sodium recipe, just like this!
This chicken couldn’t be easier to make and is super weeknight friendly. Just add all of your spices and breadcrumbs to a bag. Drop in your thinly sliced chicken breast and shake until well coated! Bake on a sheet pan and you have perfectly crispy chicken in 30 minutes.
Notes from Our Kitchen
- This chicken is crispy on the outside, juicy in the middle, and so good!
- It’s a great low sodium version of classic shake and bake chicken made with a spice mix that has no added salt.
- It’s versatile – you can serve it on its own or serve with one of our low sodium dipping sauces! See our post below for suggestions.
- A family-friendly dinner that everyone at the table can enjoy.
- Cooks of any skill level can successfully make this chicken. Just follow along with our step-by-step photos below if you get stuck!
Ingredients You’ll Need
Be sure to visit the recipe card below to see the full ingredient amounts and directions!
The star of this recipe is thinly sliced chicken breasts. Always make sure to get a chicken that has no added salt, seasonings, or flavors to it. We always try to buy chicken that has a nutrition label on it so we can see exactly what goes into our meats.
The crispy coating is made from panko bread crumbs & plain cornmeal. There are quite a few plain unseasoned panko varieties out there that are naturally low in sodium! We use the Kikkoman brand plain panko, but a lot of stores have a generic version you can use too.
Our no-salt-added spice blend is made from paprika, garlic powder, onion powder, dried parsley, black pepper, and a little mustard powder for a kick!
Dip the chicken into a mixture of eggs and milk to make the delicious coating stick when you shake it!
Additions and Substitutions
I usually make this with chicken breasts, but you can substitute chicken thighs if you prefer!
You can also try this shake and bake seasoning mix with other meats: pork chops or even a crispy coating for fish would be great options.
For a smokier flavor, you can try adding smoked paprika or chipotle pepper. Or for a spicier version, you can add cayenne pepper or chili flakes to the seasoning mix as well.
Step-By-Step Photos & Directions
Step 1: Pat the chicken dry with paper towels. Line a baking sheet with parchment paper and preheat your oven to 400 degrees Fahrenheit.
Step 2: Add the panko breadcrumbs, cornmeal, paprika, garlic powder, onion powder, parsley, black pepper, and mustard powder to a large ziplock bag. Seal and gently shake to combine the seasonings evenly.
Step 3: In a shallow bowl, whisk together the eggs and milk until smooth. Dip 2 to 3 pieces of chicken at a time into the mixture, then transfer them directly into the bag with the spices.
Step 4: Seal the bag and shake well until the chicken is fully coated. Repeat until all the chicken pieces are covered in the spice mixture.
Step 5: Arrange the coated chicken on the prepared baking sheet. Drizzle or spritz the chicken with the olive oil. Bake for 30-35 minutes, flipping halfway through for even browning.
Step 6:
The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. Serve and enjoy hot!
Recipe FAQs
Traditional shake and bake chicken is made with seasoned bread crumbs and may have added salt, so make sure to check the nutrition information on the packaging. However, our low sodium version only has 127mg sodium per serving as we use a low sodium panko bread crumb and a salt-free spice blend!
I use onion powder, garlic powder, and Italian seasoning for my shake and bake chicken. But you can use any salt free spice blend that you have. Try making this with paprika, chili powder, cumin, herbs de Provence, or another favorite spice blend.
Store any leftover chicken in an airtight container and refrigerate for up to 3 days. Reheat in the oven or air fryer which will make the chicken extra crispy!
Serving Suggestions
This chicken is great, served on its own with a side of mashed potatoes and a low sodium chopped salad or low sodium cucumber salad. Or enjoy it on a sandwich with a low sodium bun!
You could also serve it alongside low sodium fries or our salt free crispy smashed potatoes.
If you want to toss the crispy chicken in a sauce, try our low sodium buffalo sauce recipe, low sodium ketchup, or low sodium barbecue sauce! All would be delicious dippers.
Expert Tips
- Spritzing or drizzling olive oil over the chicken before baking will help it get nice and crispy in the oven.
- I found mixing the spices and the panko bread crumbs in a plastic freezer bag worked best to coat the chicken. You could also put the coating in a shallow bowl or on a plate if you don’t have a bag on hand.
- Make sure the chicken is evenly coated on both sides.
- Try to use chicken pieces that are the same size so that they cook evenly. Either use the same thickness of chicken breasts or thinly slice the chicken to be about the same size.
More Easy No-Salt-Added Chicken Recipes
- Low Sodium Hot Honey Chicken
- Low Sodium Pineapple Chicken Bowls
- The best Low Sodium Orange Glazed Chicken Breasts
- Low Sodium White Chicken Chili
- Low Sodium Chicken Tenders
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Shake and Bake Chicken
Equipment
- Freezer Bag
- sheet pan
- parchment paper
- Paper Towels
Ingredients
- 2 lbs thinly sliced chicken breasts if they are large, slice them in half width-wise
- 1 cup unseasoned panko breadcrumbs
- 2 tablespoons cornmeal
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- ½ teaspoon mustard powder
- 2 eggs
- ½ cup milk
- 1 tablespoon of olive oil drizzled or spritzed
Instructions
- Pat the chicken dry with paper towels. Line a baking sheet with parchment paper and preheat your oven to 400 degrees Fahrenheit
- Add the panko breadcrumbs, cornmeal, paprika, garlic powder, onion powder, parsley, black pepper, and mustard powder to a large ziplock bag. Seal and gently shake to combine the seasonings evenly.
- In a shallow bowl, whisk together the eggs and milk until smooth. Dip 2 to 3 pieces of chicken at a time into the mixture, then transfer them directly into the bag with the spices.
- Seal the bag and shake well until the chicken is fully coated. Repeat until all the chicken pieces are covered in the spice mixture.
- Arrange the coated chicken on the prepared baking sheet. Bake for 30-35 minutes, flipping halfway through for even browning.
- The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. Serve and enjoy hot!
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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