Homemade Shake n Bake-3

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.

Homemade Shake n Bake-2

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.

Homemade Shake n Bake-7

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!

Homemade Shake n Bake-4

4.6 from 20 reviews
Homemade Shake n Bake
Prep time
Cook time
Total time
Serves: 3½ cups
  • 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
  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.
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
Homemade Shake n Bake-8

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  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

  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!

  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.

  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?

    • Sherri….after you make your fresh bread crumbs, simply air dry until they are totally dried out. You probably will have some mold issues if you are using fresh bread and don’t let it dry out!

  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.

  22. I omitted the oil and substituted gluten – free flour for the bread crumbs. Turned out great!

  23. My WHOLE family, including the very picky toddler, LOVES this recipe! It’s in my go-to recipe stash!

    THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!

  24. So I’m in the process of making this right now. I went to take the chicken out and oil just poured out of the chicken when I put a fork in it. And the crumbs were soggy.. idk what happened. It’s been cooking for a hour and still not done..

  25. i will never buy pre-packaged shake & bake again! made this today and loved it. mixed in the food processor to make sure it mixed well. had to use italian seasoning cause i was short on a couple of things but my chops turned out great.

  26. Made this tonight, accidentally pulled out pork instead of beef, was going to make beef stroganoff, whoops, so had to improvise, we had no shake n bake. I had to use panko instead of regular bread crumbs. It turned out awesome! I will never buy shake n bake again!

  27. Made bread crumbs with potato bread and Italian bread…toasted and put into the food processor. Used olive oil and sea salt vs reg salt and veg oil. We don’t go near veg oil. We’re strict about most of what we eat and careful about gmo etc. Getting ready to put these in the oven and can already tell it’s going to be yummy! The smell of the mix is driving my boys nuts! They’re not into pork chops at all and I think this is going to be a hit! Thanks! Xoxo

  28. I would think the oil would make the dry ingredients all clump together. How do you prevent that?

  29. Their was another product out at the same time as shake and bake. Does anyone remember the name of it? Very similar to the shake and bake product.

  30. Even with 1 hr of baking, the coating was somewhat soggy. Definitely not crisp like Shake n Bake. I won’t be making this again.

  31. Made this with 4C Gluten Free breadcrumbs that I pulsed in the food processor to make finer and I doubled the garlic and used onion powder . It was great! Glad we can now eat shake and bake that is gluten free.

  32. I make my own “Shake n Bake” all the time. The one thing I do different is that I mix all my ingredients in a food processor as this breaks down the bread crumbs into a finer consistency (like flour) and everything is mixed well.

  33. Using your recipe, I made the absolute BEST pork chops I’ve ever made. I can’t eat wheat, so I used corn flakes (boxed cereal) instead and whipped it all up in the food processor. Also, because I used corn flakes, I used corn oil. I used 1/2″ chops and after 20 minutes, the meat was moist, very flavorful and absolutely delicious. I will try them again on a cookie rack inside the cookie sheet to crisp up the bottoms. Thank you so much for this fabulous recipe.

  34. This is the best Shake and Bake I have EVER tried!!!! Never buying the box stuff again. I finally find the one that tastes like the boxed but I know what is in it. Thank you so much for this recipe. <3

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