Ok, so I used shake 'n bake on my chicken last night. But I was making extra so we could have leftovers for lunch today, and I ran out of the mixture right before the last chicken breast. So I figured, ok-this is similar to breadcrumbs in a way right? So for the last piece of chicken I used breadcrumbs to coat it. But the breadcrumbs didn't stick on the chicken the same way that shake 'n bake did. It kind of slid off the chicken when I tried to cut open the chicken to see if it was done. What's so special about the shake 'n bake coating that makes it stick to the chicken? And if you bake chicken coated with breadcrumbs, how do you do it?

Hmmmm. . .a couple theories

Shake and bake is more finely crumbled right? It also has two different oils in it. . .plus flour. . .so it probably sticks better in that regard.

When you use bread crumbs it helps to dip the chicken in egg and/or milk first.

Oooh I would roller pin the cr*p out of breadcrumbs too if I used those. . .maybe that would help?  Then add a TBLS of flour and some added seasonings - salt, pepper, thyme, etc.

Coat the chicken in egg first?  That would be my guess.  Not sure why shake 'n bake sticks tho.

Ok, next time I will coat the chicken in egg and add flour to the breadcrumbs. That sounds like a good solution.

i use Panko breadcrumbs (japanese)to bread meat,  they are more like the texture of the shake and bake than of regular bread crumbs and they stick much better .... maybe its all about the texture ??

don't forget to add seasonings to your mix. you can add flour or corn starch.