Homemade Shake and Bake

Submitted by Caryn

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

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 3 1/2 cups mix

ingredients

• 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. **Store unused mix in freezer.

Reviews

[karenm]

This recipe is awesome. It takes about as much time to put it together as opening a box of shake and bake! And then the rest goes in the freezer for next time. So tasty and handy!

 

[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.

 

[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.

 

[Ruth K.]

This is a really good recipe. The proportions of flour, breadcrumbs and cornstarch result in a nicely textured crust that stays on. I made a small change in the seasoning so I cant comment on the taste of the recipe as written. For my taste I reduced the poultry seasoning to 1 tsp and used seasoned salt instead of regular salt. I added a little extra regular salt to taste. I had run out of paprika so mine turned out a little pale but don’t think that made a difference in taste. I also added a pinch of cayenne. If you have time brine the chicken it makes a difference. In my oven it took 50 minutes. My family loved it. This is a keeper.

 

[Dawn P.]

Better than the original! Cheaper too! You can save any of it in the freezer! No preservatives! Tastes fabulous!