Aug 19 # 1 of 7
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano
In a large resealable plastic bag combine all ingredients together and mix well. Store in the refrigerator. Use as needed.
For baked chicken:
Preheat oven to 400°.
Pour 1/2 cup mix into a gallon size freezer bag.
Moisten 6 to 8 bone-in pieces or 2 lbs. boneless breast with water.
Put 1 to 2 pieces at a time into the mix and shake to coat.
Place coated chicken onto a baking sheet in center of oven.
Bake bone-in chicken 45 min. or until cooked through.
Bake boneless chicken 20 min. or until cooked through.
Chicken nuggets 13 min. or until cooked through.
Also works well with pork chops, or fish.
Posted By: Cook Chatty Cathy
Aug 19 # 2 of 7
yes this is a great recipe!!!
Aug 19 # 3 of 7
Seems to be a good recipe worth keeping, but can't understand the addition of oil and having to store in the refrigerator.
Here's my version that stores on the shelf and the oil is added later when you are ready to use the mix:
Shake 'n Bake
2 cups flour
2 cups saltine cracker crumbs -- (unsalted or use salted crackers and skip the salt below)
2 tablespoons salt
1 tablespoon sugar
1 tablespoon garlic powder
4 teaspoons paprika
1 teaspoon onion powder
1 teaspoon pepper
For Chicken add:
1 tablespoon Sage
1 tablespoon Thyme
Mix well until all ingredients are thoroughly blended. Store in an airtight container or large ziploc bag.
Brush meat lightly with vegetable oil before covering with Shake N’ Bake.
Aug 19 # 4 of 7
I've got so many different versions -
1 c All-purpose flour
1 ts Paprika
2 ts Salt
1/2 ts Basil or Oregano, crushed
1 ts Pepper
1/2 ts Powdered Thyme
1/2 c Cracker crumbs
1/2 ts Garlic powder
This mixture is sufficient to coat six pounds of chicken.
In a large jar, shake together the flour, salt, pepper, crumbs,
paprika, basil, thyme and garlic powder until evenly mixed. Place
mixture in a plastic bag. If using only 3 pounds of chicken, place
half of the mixture in a tightly sealed jar and reserved for later
use. Moisten the chicken pieces with milk or water. Place chicken
pieces, one at a time, in the bag and shake until evenly coated. Bake
coated chicken pieces in a greased shallow pan at 350 degrees F for
45 - 60 minutes.
Aug 19 # 5 of 7
1/2 C all-purpose flour
1/2 C bread crumbs, corn flakes or cracker crumbs, finely crushed
2 T cornstarch
2 tsp sugar
2 tsp chicken bouillon granules
2 tsp paprika
2 tsp poultry seasoning
1 tsp onion powder
1 tsp salt, or to taste
1/2 tsp garlic powder
Combine all of the ingredients. Store in air-tight container until ready to use.
Chicken (pieces): Coat pieces with salad oil. Add several tablespoons of mix into a paper grocery bag. Add 2 or 3 pieces of chicken to the bag at a time and jiggle to coat well. Bake on a shallow, well-greased pan (or coat liberally with nonstick cooking spray) in preheated 425 degrees F over 20 minutes. Turn and bake 20 minutes more.
Fish: Brush fish with oil or melted margarine. Place several tablespoons of mix in a shallow bowl; dip in fish and pat to coat. Bake on shallow, well-greased pan (or coat liberally with nonstick cooking spray) in preheated 375 degree F oven 10 minutes. Turn and bake 10 minutes more.
Pork Chops: Brush pork chops with oil or melted margarine. Place several tablespoons of mix in a shallow bowl; dip in pork shops and pat to coat. Bake on shallow, well-greased pan (or coat liberally with nonstick cooking spray) in preheated 425 degree F oven for 20 minutes. Turn and bake 15 minutes more.