Homemade Shake and Bake
I’ll be the first to admit that I am very careful about what goes into my food. Whenever I am in the grocery store, providing I am not panicking lol, I scrutinize the ingredient labels to the nth degree. Now, chicken is a hard meat for me to eat. I have often used Shake and Bake to make it tastier, while still keeping the dish on the healthier side. However, after reading through the ingredients list of prepackaged shake and bakes and bread crumb mixtures at the store, and not liking what I saw, I immediately went on the hunt for a healthier, homemade alternative. I came across this Homemade Shake and Bake recipe by Jen at Home in the Finger Lakes and had to try it. And it is….delicious! So simple to make, and you can make a huge batch of it, stick it in the freezer, and you will always be ready for a quick chicken dinner. 🙂
What is Shake and Bake?
Shake and Bake is a flavored bread crumb product manufactured by Kraft Foods. It is typically used to coat meats such as chicken or pork, but it can also be used to coat vegetables like eggplant Parmesan. This product has been around a LONG time, since 1965.
How to Make Homemade Shake and Bake: Step-By-Step
Step 1. Measure out 4 cups of plain, dry bread crumbs into a large bowl.
Step 2. Measure out all of the spices into the bowl with the bread crumbs, and stir until combined.
Step 3. Add in the vegetable oil, and stir until all of the dry ingredients look wet. Pour Shake and Bake mixture into a labeled gallon-size freezer bag. Store the mixture until needed. It doesn’t freeze solid, so you will always be able to measure out what you need.
Homemade Shake and Bake
- 4 cups dry bread crumbs (I use a whole 8 oz. box of Kikkoman Panko Bread Crumbs)
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- Freshly ground Himalayan pink salt and freshly ground black pepper to taste
- 1/3 cup vegetable oil
- In a medium bowl, combine all of the dry ingredients, including the salt and pepper. Stir until combined.
- Add in the vegetable oil, and stir until all of the dry ingredients look wet.
- Pour Shake and Bake mixture into a labeled gallon-size freezer bag. Store the mixture until needed. It doesn’t freeze solid, so you will always be able to measure out what you need.
Shake and Bake Chicken
- Preheat oven to 400°F.
- Pour some of the shake and bake into a large resealable bag. I usually do around ~1/2 cup of mixture per chicken breast (might be a little less/more, depending on size of chicken).
- Rinse chicken breast in cold water, let the excess drip off, then put into bag with the mixture. Seal the bag and shake until uniformly coated. Remove coated chicken breast from the bag and shake off the excess. Repeat for remaining chicken breasts, if needed.
- Place coated chicken breast(s) on a cookie sheet lined with aluminum foil.
- Bone-in chicken: bake for about 45 minutes, or until it reaches an internal temperature of 165°F.
- Boneless chicken: bake for about 20 minutes, or until it reaches an internal temperature of 165°F.
Recipe lightly adapted from Jen at Home in the Finger Lakes.
ARE YOU MAKING THIS RECIPE OR OTHERS? Share your creations with me by posting a photo on my Facebook page, share it on Instagram, share it on Twitter, or save it to Pinterest with the tag #thepanickedfoodie.