Prep 20 mins
Cook 20 mins
From Top Secret Recipes www.topsecretrecipes.com. "This recipe is practically identical to the one Kraft uses for their Shake'n Bake bread coating. The only difference you'll find is that the real Shake'n Bake contains beet powder - a hard to find ingredient that gives the mix a dark orange tint. It doesn't do much for the flavor however, so it's been left out of the recipe. Try it and you'll swear it's the same thing."
- 1⁄2 cup corn flake crumbs, plus
- 1 tablespoon corn flake crumbs
- 2 teaspoons all-purpose flour
- 1 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- Combine all ingredients in a small mixing bowl and stir to combine.
- Make sure the corn flakes are crushed.
- They should be a course powder, and the whole mixture should be rather fine, and should be well mixed.
- At this point you may package and store the resulting mixture away in any cool place.(Makes 1/2 cup).
- You can use this homemade Shake’n Bake® wherever the real product is called for.
- Or, continue to make Shake’n® Chicken.
- Prepare chicken following the same technique as described on the box of the original mix using 21/2 lbs.of bone-in chicken (6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless chicken breast halves.
- Preheat your oven to 400 degrees Fahrenheit then moisten the chicken with water.
- Use a large plastic bag for the coating and use the same steps as described on the original package: "Shake the moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture.".
- Discard any remaining mixture and the bag.
- Bake at 400 degrees Fahrenheit in an ungreased or foil-lined.
- 15 x 10 x 1-inch baking pan until cooked through:.
- BONE-IN: 45 minutes BONELESS: 20 minutes.
Nice and crunchy, had just enough coating for 4 large bone-in skin-on chicken thighs. Growing up, whenever we had chicken it was Shake 'n Bake, so I vowed never to buy a box of overpriced spices and crumbs. With this recipe I kept my vow but also enjoyed this great weeknight. I used Kellogg's cornflake crumbs so I could be sure how fine or coarse the crumb should be (1/2 cup plus 1 Tbsp. is 2.5 oz. or 70 g, in case I plan to pulverize corn flakes myself). For my first time, I dipped the chicken in water, then pressed the chicken against the crumb mixture in a plastic bag to apply as much coating as possible. After over 45 years, I cannot say whether this tasted just like Shake 'n Bake, although I suspect it would taste closer had I dipped the chicken in vegetable oil instead of water. We eat a LOT of chicken, so I am happy to add this to my bag of tricks. Served with Recipe#503019 and steamed broccoli. Made for Name That Ingredient Tag, QI = all-purpose flour.
Trying this recipe out tonight. One thing I didn't see mentioned is how much to use per piece (as it stated 'per the box'.. But I didn't have the box. lol I did do up the mix as stated, however I added 1/8th tsp gr. blk pepper. (personal pref.) I ended up coating 6 drums/thighs bone in with about 1/3 cup of the mix. (Had a bit left over that would probably cover sparingly two more small chicken pieces.) Will rate after we try it. Update: After trying this Recipe, it gets 5 stars. I have a picky meat eater in the family and even he wanted seconds! A keeper for this house!
I tried this on my husband, a bonifide Shake 'n Bake connoisseur and he could NOT tell the difference!