Shake and bake

Homemade Shake n Bake

This copycat recipe of Shake n Bake is the equivalent of 4 boxes of the real stuff. So, you will want to store it. I use a mason jar and keep the lid on fairly tight. I find that this helps to keep the mixture fresh for a couple months. Place it in the freezer and it will last even longer.

3 cups bread crumbs

1 tbsp salt

1 tbsp dried onion flakes

3 tsp paprika

2 tsp sugar

1 tsp garlic powder

1 tsp black pepper

½ tsp cayenne pepper

½ tsp dry parsley

½ tsp dry basil

½ tsp dry oregano

1. Mix all ingredients in a large bowl until evenly mixed.

2. Dump into a mason jar or plastic container and store in the pantry for 1 to 2 months.

I line my cookie sheet with aluminum foil so that the meat does not stick. It is far easier to clean this way as well!

Preheat oven to 425F. Dump some of the shake n bake mix in a large ziploc bag. Rinse pork chops in cold running water. Let excess water drain off. Place pork chops 1 at a time in the bag with the shake n bake. Seal and shake the bag so that the pork chop is totally coated in the breading. Remove the pork chop from the bag, shaking off excess breading. Place on a cookie sheet lined with aluminum foil. Do this with the remaining pork chops. Bake for 15-20 minutes. Preheat oven to 425F. Dump some of the shake n bake mix in a large ziploc bag. Rinse pork chops in cold running water. Let excess water drain off. Place pork chops 1 at a time in the bag with the shake n bake. Seal and shake the bag so that the pork chop is totally coated in the breading. Remove the pork chop from the bag, shaking off excess breading. Place on a cookie sheet lined with aluminum foil. Do this with the remaining pork chops. Bake for 15 to 20 minutes.

Shake n Bake Chicken

Preheat oven to 400F. Dump some of the shake n bake mix in a large ziploc bag. Rinse chicken in cold running water. Let excess water drain off. Place chicken, one piece at a time, in the bag with the shake n bake. Seal and shake the bag so that the chicken is totally coated in the breading. Remove the chicken from the bag, shaking off excess breading. Place on a cookie sheet lined with aluminum foil. Do this with the remaining pork chops. Preheat oven to 400F. Dump some of the shake n bake mix in a large ziploc bag. Rinse chicken in cold running water. Let excess water drain off. Place chicken, one piece at a time, in the bag with the shake n bake. Seal and shake the bag so that the chicken is totally coated in the breading. Remove the chicken from the bag, shaking off excess breading. Place on a cookie sheet lined with aluminum foil. Do this with the remaining pork chops.

Bone-in chicken - Bake for 45 minutes.

Boneless chicken - Bake for 20 minutes

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