Shake-n-bake for Chicken

I've tried many recipes for the homemade version. This one comes the closest to what my taste buds like.

• Ready In: 1 hr
• Yields: 1 1/2 Cups Dry Mix

Ingredients

• 1  cup  crushed  saltine crackers (about 28 little saltine squares)
• 1⁄4 cup  plain breadcrumbs
• 1⁄4 cup  grated parmesan cheese
• 1  tablespoon dried parsley
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon dried oregano leaves
• 1⁄2 teaspoon dried basil leaves
• 1⁄2 teaspoon dried celery flakes
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon poultry seasoning
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon cayenne pepper

Directions

1. Mix all ingredients in food processor and whirl until blended.
2. Store in refrigerator.
3. When ready to use, dip chicken pieces in 1/2 cup of evaporated milk and then coat with Shake-n-Bake mixture.
4. Place chicken in shallow pan, skin side up.
5. Bake in 375°F oven for 30 minutes.
6. After 30 minutes spray chicken with a light misting of oil (Pam or generic brand will do).
7. Return to oven and bake about 20 minutes longer or until juices run clear.
8. NOTE: If using boneless breasts they won't take as long to cook as thighs or legs.