Homemade Shake and Bake

Caryn's Note:

I have not tried this recipe but have posted at the request of a Zaar member.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Yield: 3.5 cups mix

• 1 cup all-purpose flour
• 2 cups fine dry breadcrumbs
• 2 teaspoons cornstarch
• 2 teaspoons paprika
• 2 teaspoons onion powder
• 2 teaspoons salt
• 2 teaspoons sugar
• 3 1/2 teaspoons poultry seasoning
• 2 tablespoons crumbled dried parsley
• 10 teaspoons vegetable oil
• 6 pieces cut-up chicken

Directions:

1. Combine dry ingredients in a mixing bowl; mix well.
2. Add oil.
3. Mix well until combined.
4. Place in zipper-top plastic bag and store in freezer.
5. Use to coat chicken, pork, or veal.
6. To use:.
7. Preheat oven to 400 degrees F.
8. Line a baking dish with aluminum foil; grease well.
9. Moisten each piece of meat with water.
10. Shake off excess water, and shake in bag of mix to coat, one piece at a time.
11. Place in baking dish and bake for 30 minutes or until done, depending on size of pieces.
12. **Storeunused mix in freezer.

Reviews

[lynborden_355338]

I substituted panko crumbs for the bread crumbs and 1/2 cup grated parmesan cheese for 1/2 cup of the flour. I also used skinless chicken thighs and cooked them on a baking sheet with a rack sprayed with cooking spray. They will get crisp on all sides that way. I added more seasonings only because I love highly seasoned food and I omitted the salt. That's just my taste. This recipe can be adjusted to anyone's taste. Great basic formula to start with. The cornstarch adds to the crispiness of the food so don't leave it out.

[CookGordon]

I substituted Panko for the bread crumbs as suggested by another reviewer. I used the mix to coat chicken and it was delicious. I froze the remaining mix and cannot wait to use it again.

[mums the word]

I made this up today as a trial run as I wish to include this mix in my Xmas baskets. This turned out great! The chicken was fabulous. I think that the reviewer who had a problem with the coating not being brown and crisp was due to the fact that they did not use chicken with the skin on. The skin would add that extra bit of fat to help the coating crisp up. Thanks for sharing this recipe Caryn.