Homemade Shake n Bake

Homemade Shake n Bake

Do you remember seeing those Shake n Bake commercials in the 1980s, with Alice from The Brady Bunch. She really was the perfect spokesperson for anything cooking related back then, because pretty much everyone watched The Brady Bunch.

Ahhh, the memories!

Shake n Bake was all about convenience, and really, what could be simpler. Place the seasoning mix in a bag, throw in a piece of chicken or a pork chop – shake it around so the meat is coated and place it on a baking sheet. Bake it in the oven and the meat comes out crispy. That’s it. Not only is it easy, but it is also a healthier way to cook than deep frying.

I still love Shake n Bake and have found myself buying the box of seasoned bread crumbs from time to time. Considering that it is essentially bread crumbs and seasoning, the box is expensive. Making your own is very simple and way cheaper. You likely have all the ingredients in your pantry right now!!

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This copycat recipe of Shake n Bake is the equivalent of 3 or 4 boxes of the real stuff. So, you will want to store it. I use a mason jar and keep the lid on fairly tight. I find that this helps to keep the mixture fresh for a couple months anyway. Place it in the freezer and it will last even longer.

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Making Shake n Bake at home means that you will not get those nifty little bags for coating the meat in the breading mixture. No worries! I find that freezer bags work perfectly.

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I line my cookie sheet with aluminum foil so that the meat does not stick. It is far easier to clean this way as well!

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4.9 from 10 reviews
Homemade Shake n Bake
 
Prep time
Cook time
Total time
 
Author:
Serves: 3½ cups
Ingredients
  • 3 cups bread crumbs
  • ¼ cup vegetable oil
  • 1 tbsp salt
  • 1 tbsp dried onion flakes
  • 3 tsp paprika
  • 2 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • ½ tsp dry parsley
  • ½ tsp dry basil
  • ½ tsp dry oregano
Instructions
  1. Mix all ingredients in a large bowl until evenly mixed and the bread crumbs are no longer 'clumpy' from the oil.
  2. Dump into a mason jar or plastic container and store in the pantry for 1-2 months.
Notes
Shake n Bake Pork Chops

Preheat oven to 425F. Dump some of the shake n bake mix in a large ziploc bag. Rinse pork chops in cold running water. Let excess water drain off. Place pork chops 1 at a time in the bag with the shake n bake. Seal and shake the bag so that the pork chop is totally coated in the breading. Remove the pork chop from the bag, shaking off excess breading. Place on a cookie sheet lined with aluminum foil. Do this with the remaining pork chops. Bake for 15-20 minutes.



Shake n Bake Chicken

Preheat oven to 400F. Dump some of the shake n bake mix in a large ziploc bag. Rinse chicken in cold running water. Let excess water drain off. Place chicken, one piece at a time, in the bag with the shake n bake. Seal and shake the bag so that the chicken is totally coated in the breading. Remove the chicken from the bag, shaking off excess breading. Place on a cookie sheet lined with aluminum foil. Do this with the remaining pork chops.

Bone-in chicken - Bake for 45 minutes.

Boneless chicken - Bake for 20 minutes
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36 comments

  1. Wow… what a great coating for any meat. I love that it looks almost fried, but it’s baked!! :)

  2. I don’t eat meat but this would be a great breading for tofu, seitan or a chickpea cutlet. I could even see coating sliced potatoes with it and baking. Mmm! thanks for sharing!

  3. I want to try this in an hour or so however I’m not sure if I should line the alum. foil with oil before I place my chicken on? would you reply or anyone if I should so the chicken does not stick-I do have that problem with my meat sticking to my pans-
    thanks for any help
    robyn

  4. I just made this recipe tonight, it was tasty!
    The flavor is great and I love that there is enough left over for a future meal. We have some severe food allergies in our family and we make most our food from scratch.

  5. Better than Shake and Bake. More flavorful. We absolutely loved this and it’s great to know what is going into your food. Everything in the recipe is a staple in my kitchen so it was easy to throw together. I used panko bread crumbs because that’s what I had on hand. This recipe is a keeper.

  6. Tried this last night and it was amazing. I left out the sugar and it was still great. Next time, I’ll squeeze a bit of lemon on the chicken when it come out of the oven.

  7. Im curious if i can use olive oil instead of vegetable oil?

    • The problem with olive oil and cooking is that it has a low smoke point – extra virgin olive oil has a smoke point of 320F and can have an off taste if cooked above that temperature. That is why vegetable oil is better for cooking on a higher heat, since it has a much higher smoke point. Hope that helps!

    • I used avocado oil instead of vegetable oil. It was fantastic!

  8. Do I need to refrigerate the crumbs I didn’t use? They didn’t come in contact with the chicken. I spooned out what I needed and dumped the contaminated stuff already. (I used olive oil, but my oven is set for 350. Not worried about smoke point.)

    • I do not refrigerate the crumbs. I keep in in an airtight container where I store my bread crumbs.

    • I’ve put the raw meat in the bag and freeze the leftovers to use later.
      I’ve never had a problem using frozen crumbs, with the oil in the mix, it doesn’t freeze solid and I’ve never had to thaw it. Works great for me!

  9. I make a double batch and freeze it. That way you do not have to worry about the oil becoming rancid. Love this recipe. Thanks for sharing.

    • thanks Random. that was my concern w/ the oil. always seem to be out of shake n bake when I need it!! live about 20 miles from store!!

  10. I looked in my pantry and lo and behold I had all the ingredients I needed for it. I only made a half a batch because I wasn’t quite sure how this was going to taste. Let me tell you…. This was amazing and now I’m kicking myself that I didn’t make the whole batch, luckily it’s very simple to make and this recipe is exactly what it says it is!
    Thanks!

  11. Do you think placing the pork chops on a cookie cooling rack on the cookie sheet would make them get crispy all over. I would think pork chop side on the foil would get soggy.

  12. What kind of bread crumbs did everyone use? Box breakcrumbs, homemade bread crumbs from fresh/stale bread? thanks everyone.

    • I just use regular store bought bread crumbs and they have worked fine. I imagine pulsing stale/dry bread in a food processor would work to make nice crumbs for this recipe as well.

  13. I used this recipe to make a gluten free version of this for my husband and daughter and they absolutely loved it. It’s an awesome copycat recipe that makes my husband happy he can have a childhood favorite again! Thank you!

  14. I made this tonight and it was a hit with everyone. Remember those early commercials for Shake ‘n Bake?

    and I hayulped. I lived in Maine at the time and always laughed at that southern accent. Then I moved south and my kids talked just like that. :)

  15. I have 5 kids, all of which are picky eaters. I cannot remember a time when they ALL asked for more and more helpings of chicken. I am so impressed by this recipe. The taste of the chicken was really, really good. The only modification I made was omitting the cayenne pepper and using 2 cups of bread crumbs and 1 cup of Panko.

  16. This was delicious , and the whole family loved it so much my husband made me make it twice in a week. Hope you don’t mind but I shared it with all of my friends on facebook. Oh and I just used italian breadcrumbs and dipped in eggs instead of oil have to be careful with oil intake. WAY BETTER THEN THE BOX

  17. Must be good – I went to do a workout before dinner, then returned and found nothing left! I usually make crispy chicken with an egg dip, but this recipe is so much easier that I’d asked my daughter to make it with the pre-made seasoning I had prepared. I’ll be pinning this to my Go To board for sure.

  18. You said store in pantyr, what keeps the bread crumbs from molding, if I make this from fresh bread?

  19. Good mix, made it tonight. Ran some old bread cubes that we had saved from old loaf ends through the food processor, added the spices and did the shake ‘n’ bake. Loved it. I added a bit more cyan to turn up the heat.

  20. When you put the shank and bake chicken in the oven do you need to turn the chicken after so long? Or do you just let it cook on one side? Thank you.

  21. If you omit the oil, you don’t have to worry about it becoming rancid. Just lightly oil your meat before coating and coking.

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