This coating mix is perfectly seasoned and more economical than the original. My family can’t wait for dinner when they smell this baking!
Better than Shake n’ Bake (Coating for Chicken and Pork)
Course: Main CoursesCuisine: AmericanDifficulty: Easy12
servings20
minutes30
minutes154
kcalThis coating mix is perfectly seasoned and more economical than the original. My family can’t wait for dinner when they smell this baking!
Ingredients
2 cups plain bread crumbs
1 cup plain panko bread crumbs
1/4 cup vegetable oil
1 tbsp sea salt
3 tsp paprika
2 tsp onion powder
2 tsp sugar
1 tsp garlic powder
1 tsp freshly ground black pepper
1 tsp dried parsley
1/2 tsp cayenne pepper
1/2 tsp dried basil
1/2 tsp dried oregano
Directions
- Shake n’ Bake
- Mix bread crumbs and all spices in a large bowl with a fork until blended.
- Slowly whisk in oil until well combined, and no longer clumpy.
- Divide the mixture in half, into two gallon sized resealable freezer bags.
- If not using right away, mixture can be stored in the freezer for 1-2 months to keep fresh.
- For Boneless Chicken Breasts
- Preheat oven to 400°f.
- Rinse chicken in cold running water, let excess water drain off.
- Place chicken, 1 piece at a time, in the bag with the shake n’ bake.
- Seal and shake the bag so that the chicken is totally coated with the mixture.
- Remove the chicken from the bag, shaking off excess coating.
- Place on a rack that has been sprayed with non-stick spray and placed on a cookie sheet lined with aluminum foil.
- The cook time varies based upon the size of the chicken breasts.
- For Pork Chops
- Preheat oven to 425°f.
- Rinse pork in cold running water, let excess water drain off.
- Place pork, 1 piece at a time, in the bag with the shake n’ bake.
- Seal and shake the bag so that the pork is totally coated with the mixture.
- Remove the pork from the bag, shaking off excess coating.
- Place on a rack that has been sprayed with non-stick spray and placed on a cookie sheet lined with aluminum foil.
- Bake for 15-20 minutes, or until 160°f.
Notes
- Instead of leaving the chicken breasts whole, I like to cut them into strips or nuggets, it shortens the cooking time.
- Make sure the chicken or pork is moist but not too wet when you coat it, it needs to have some moisture so the coating sticks.
- I like to make creamy garlic parmesan penne with this! They go really well together.
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Nutrition Facts
12 servings per container
Serving Size1 servings
- Amount Per ServingCalories154
- % Daily Value *
- Total Fat 5.6g 9%
- Saturated Fat 1.2g 6%
- Sodium 617mg 26%
- Potassium 24mg 1%
- Total Carbohydrate 22g 8%
- Dietary Fiber 1.3g 6%
- Sugars 2.6g
- Protein 3.9g 8%
- Calcium 2%
- Iron 7%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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