Shake & Bake

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Recipe by South Your Mouth

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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.