Homemade Shake and Bake

So, remember when I made the Honey Dijon Chicken Breasts? That was the night I was dog-tired and just wanted something easy to cook that required minimum effort and thought. And I said I wished I just had some Shake ‘n Bake?

Well, I've had a few more nights like that since and I got to thinking… why don’t you just figure out how to make your own crispy coating and keep some around?

And so I did.

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's good to laugh.

The thing about Shake ‘n Bake is that it’s crunchy. I can coat stuff in bread crumbs 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!

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!?

Homemade Shake & Bake
Make 4 batches
1 15-ounce 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

Combine bread crumbs and seasonings and mix well. Slowly whisk in vegetable oil and continue whisking until all ingredients are thoroughly combined.

Divide mixture evenly into 4 quart-sized or gallon-sized zip-top bags. Store in freezer for up to one year. Bring to room temperature before using.

To use:
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.

Lightly spray a baking pan with cooking spray, arrange pieces evenly, at least one inch apart, then cook per the following temperatures and times:

Whole, bone-in chicken pieces – 375 degrees for 35-45 minutes or until chicken is cooked through and coating is crunchy.

Whole, boneless chicken breasts – 400 degrees for 25-30 minutes or until chicken is cooked through and coating is crunchy.

Chicken strips or nuggets – 400 degrees for 20-25 minutes or until chicken is cooked through and coating is crunchy.

Bone-in pork chops – 375 degrees for 35-45 minutes or until pork is cooked through and coating is crunchy.

Boneless pork chops – 400 degrees for 25-30 minutes or until pork is cooked through and coating is crunchy.

PRINTABLE RECIPE