Homemade Shake n' Bake

A truly CRISPY, CRUNCHY breading recipe for chicken and pork that cooks up just like Shake n' Bake that's perfect for air-fryers, convection ovens and traditional ovens. 

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The thing that makes Shake ‘n Bake so good (and likely the reason it's been around FOREVER) is that it’s crunchy. You can coat stuff in bread crumbs, panko or parmesan cheese and even use egg wash but it’s never really good and crunchy. So I got to thinking about that crunch. There’s only one thing that creates a crunch like that: fat. So I figured that’s what’s in Shake ‘n Bake that makes it so crunchy.

The last time I was at the grocery store I took a look at the box to see the fat content and ingredients and sure enough, it’s got some fat by way of hydrogenated oils.

This weekend I decided to try to make my own crispy breadcrumb coating and I totally did! I went ahead and made a big batch so I could have more for later. I portioned it out into quart-sized zip-top bags and popped them in the freezer so they’ll be ready to go the next time I want something quick and easy!

UPDATE:  Way back in 2014, when I first published this recipe, air fryers weren't a thing. If you're over 40, let that sink in a minute. Because we getting old, my friend!

I've always used the convection mode on my oven to accomplish the same thing. For one reason, I don't like gadgets and extra appliances crowding my kitchen counters. Another reason is that I feed 6 people most nights and most air-fryers aren't big enough to cook that much food. 

So whether you use an air-fryer, a convection oven or a standard oven, the instructions below include times and temps for all three methods!

Back to what was happening in 2014...

Angel Baby was in the kitchen with me while I was tinkering (as she usually is) and I got to thinking about those old commercials with the little girl who’d say, “It’s shake and bake and I helped!” I told AB about the commercials and asked her to say the line. And by God, she was a dead-ringer for that little girl in the commercials! I grabbed my phone and shot a quick video of her. Ain't she cute!? 

I should also mention that I can't hear the words "shake and bake" without thinking about Talladega Nights. And I have a huge fluffy black cat named Ricky Bobby. And here's a Talladega Nights Shake n' Bake montage. Because it always makes me laugh 😘

Recipe for Homemade Shake n' Bake

Homemade Shake n' Bake

Yield: 4 batches ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinTotal time: 5 Min

A truly CRISPY, CRUNCHY breading recipe for chicken and pork that cooks up just like Shake n' Bake that's perfect for air-fryers, convection ovens and traditional ovens. 

Ingredients

• 1 15-oz container plain dried bread crumbs (about 3 cups)
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1/4 cup vegetable oil

Instructions

Shake n' Bake

1. Combine bread crumbs and seasonings in a large bowl then mix well.
2. Slowly whisk in vegetable oil and continue whisking until all ingredients are thoroughly combined.
3. Divide mixture evenly into 4 quart-sized or gallon-sized zip-top bags. Store in freezer for up to six months. Bring to room temperature before using.

Air-Fryer & Convection Oven Cooking

1. Preheat Air-Fryer or Convection oven per ingredients below.
2. Place uncooked chicken or pork, one piece at a time (unless preparing chicken nuggets or strips – in which case add 3-4 pieces at a time), in zip-top bag of Shake & Bake. Seal bag and shake until meat is thoroughly coated.
3. Lightly spray a baking pan with cooking spray, arrange pieces evenly, at least one inch apart, then cook per the following temperatures and times or until chicken/pork is cooked through and coating is crunchy:
4. Whole, bone-in chicken pieces – 350 degrees for 35-45 minutes
5. Whole, boneless chicken breasts – 400 degrees for 25-30 minutes
6. Chicken strips or nuggets – 400 degrees for 20-25 minutes
7. Bone-in pork chops – 375 degrees for 35-45 minutes
8. Boneless pork chops – 400 degrees for 25-30 minutes

Standard Oven Cooking

1. Preheat oven per ingredients below.
2. Place uncooked chicken or pork, one piece at a time (unless preparing chicken nuggets or strips – in which case add 3-4 pieces at a time), in zip-top bag of Shake & Bake. Seal bag and shake until meat is thoroughly coated.
3. Lightly spray a baking pan with cooking spray, arrange pieces evenly, at least one inch apart, then cook per the following temperatures and times FLIPPING PIECES HALFWAY THROUGH COOKING or until chicken/pork is cooked through and coating is crunchy:
4. Whole, bone-in chicken pieces – 375 degrees for 35-45 minutes
5. Whole, boneless chicken breasts – 400 degrees for 25-30 minutes
6. Chicken strips or nuggets – 400 degrees for 20-25 minutes
7. Bone-in pork chops – 375 degrees for 35-45 minutes
8. Boneless pork chops – 400 degrees for 25-30 minutes

https://www.southyourmouth.com/2014/02/homemade-shake-and-bake.html

Images and text © South Your Mouth LLC 2014

bread crumbs, breading, chicken, pork, shake, bake, homemade, air-fryer, convection, freezer, big batch

dinner

American

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