This Homemade Shake and Bake has a variety of uses, including coating meats like chicken and pork, and it can also be used as a casserole topper!
Course: Homemade Mixes
Keyword: homemade shake and bake
Author: The Panicked Foodie
4cupsdry bread crumbs (I use a whole 8 oz. box of Kikkoman Panko Bread Crumbs)
1/4 teaspoondried basil
Freshly ground Himalayan pink salt and freshly ground black pepper to taste
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.
Make sure you thaw your chicken breasts beforehand if needed. The shake and bake will not stick to a frozen chicken breast. I found this out the hard way. Also, feel free to alter the proportions of the spices to suit your tastes.