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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Homemade Shake n Bake - Great for chicken and pork

Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 3 1/2 cups
Author: Steve Cylka

Classic crispy oven baked shake n bake copycat recipe of the Kraft original. Perfect for pork chops and chicken legs, breasts and more. Bread crumbs, oil, salt, pepper, garlic, onions

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Ingredients

  • 3 cups bread crumbs
  • 1/4 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
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dry parsley
  • 1/2 tsp dry basil
  • 1/2 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.

Recipe 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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90 comments

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

    • This SOOOO NOT Shake n Bake! It sounds delicios but Original shake and bake has FLOUR NOT BREADCRUMS!

      • I use grounded ( Crunched up) corn flakes and Johnnies Seasoning for mine, I also coat the chop with a raw scammbled egg before dipping it in coating. Then I fry them because I just can’t get temp and timing for baking right. ( Got to be careful with pork)

      • They also did not have seasoned salt (or celery salt) which was an essential ingredient for the Shake N Bake flavor. I am also not sure that oregano or basil are ingredients. They might be good for an Italian flavored Shake N Bake, but not for the original.

        • Crazy. Just opt out some of the spices you don’t care for…but I simply used a little less cayenne(red pepper)…and used the “dried onion flakes” that were in an onion soup packet…which really does give you the Kraft Foods effect of “seasoned salt”. Remember, the ingredient list on packages are all about any drop of anything used in it…so the seasoned salt listed can be a “cover” for the other flavors. Besides..most seasoned salt has MSG in it…so…I definitely just followed these ingredients and toned down the cayenne.

      • I believe the flour is listed as the main ingredient for making their own breadcrumbs.

      • LMAO! Flour listed is in bread crumbs. (Kraft knowledge)

      • PLUS…ingredients on box says High Fructose Corn Syrup. Yeah. Make your own people…Kraft’s add to your belly fat with that HFCS.

  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

    • I did not put any oil on the aluminum foil. The meat did not stick to the foil at all. Hope it works out!

    • Use parchment paper instead of aluminum foil, works great

    • Hi Robyn,
      To answer your question, try coating the foil-lined baking sheet with a light spritz of cooking spray. That should stop the coated meat from sticking to the foil while it bakes.

    • Use parchment paper instead of foil, lightly sprayed

    • Try parchmNt paper. Works excellent

    • the recipe has oil in it and it probably wouldn’t stick to the aluminum foil without it, however, I modified the recipe because everytime I’ve ever had shake n bake, the coating is forever falling off of the chicken and it drives me nuts because it is the best part. The chicken doesn’t taste the same without a thorough coating.

      My recipe was different and I have used some different items because I was limited or did not have some items necessary. I did not add oil. I used:

      Walker and Sons – Slap Ya Mama Seasoning, which is salt and seasoned Cayenne- 1 TSP
      Garlic Powder- 1 TSP
      Onion Flakes- 1TSP
      French Fry Seasoning- 1.5 TSP
      Paprika- 1 TBSP
      Italian Seasoning- 1.5 TSP
      Freshly Cracked Pepper (Finely Milled) 1 TSP
      Oregano- 1/2 TSP
      Mrs. Dash -Tabletop Seasoning- 1/2 TSP

      (If you don’t have breadcrumbs, flour will work just fine because Shake-N-Bake uses flour, not breadcrumbs ) anyway, breadcrumbs taste better and don’t stick to the pan as bad if oiled, they get crispy, not as burnt if the temp is right.

      I took the ingredients and blended them, threw them in a large ziplock

      I took 2/3 cup of light cream, 2 eggs and 2 tbsp of Philip Berio Xtra Lite Olive Oil and beat well. I took one package of boneless chicken thighs and coated them with the egg wash then threw them in the bag one at a time. The egg wash was very thin and it needs to be otherwise the taste will be too strong of eggs. I lined the cookie sheets with foil and sprayed them with Pam cooking spray then baked on 400F for 30 mins (watching them closely so they didn’t burn. Flipped them periodically to ensure the bottom was just lightly browned and crunchy, not burnt.

      This blew away shake n bake and took 5 mins to make once I had all ingredients out. The salt content needs to be enough, however, if you haven’t made coated chicken before, you all have to know that chicken has a lot of natural salts in it to begin with and you’ll need to be careful you didn’t over do it. I see some people in other recipes are calling their onion powders “onion salt”, so when the use of onion salt and garlic salts are used, it adds an abusive amount of salt that can be way too much than you’ll like. One key to cooking chicken is to ensure that a lot of salt is used, it makes the flavors of chicken really come out, but you should taste the mix before shaking the chicken in it.. wet a finger and put it in the bottom of the bag. If it is too much for you, I’d advise remixing a new batch or adding more of the other imngredients such as breadcrumbs and the non salt items.

      I limited my salt to the 3 seasonings, french fry seasoning, slap ya mama seasoning and the Mrs. Dash. It smelled exactly the same as Shake N Bake but tasted so much better. I can’t wait to go back and eat the rest after my stomach isn’t full in a couple hours. It was the bomb!

      The chicken can be frozen prior to cooking, then deep fried in peanut oil or other oils so the chicken breading doesn’t fall off, however the chicken must be thin so it cooks all the way before the breading burns..

    • instead of placing the meat on the foil or parchment paper,cook it on a rack above it.

  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!

      • This is true, but the oil is mixed in a coating. It will never be in a hot pan by itself. The smoking point doesn’t matter when baking.

    • 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.

  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. I made this tonight with only 2 dashes of cayenne, my homemade toasted sourdough breadcrumbs (2 cups), 1/2 cup of flour and a dash of olive oil in a 3rd of the mix with olive oil rubbed on the foil. Everything else was added to the letter, temperature was good, time was well, cut pieces in centiimeter slices except a few were an inch thick. I had it on the 3rd rack closet to top,, didn’t stick to the foil or burn and crisped pretty well. Excellent recipe very tasty, I want to share this on Facebook. I don’t think I’ll be buying shake and bake unless I don’t have this mix on hand. Next time I’m doubling this recipe.

  32. This looks great…plan on trying it tonight

  33. This is an excellent recipe! So much better than Shake N Bake. I used cast iron skillets in the oven instead of a foil lined cookie sheet (I swear by cast iron for much of my cooking) and the chops were perfect. My guests couldn’t get enough. This recipe is a keeper! Thank you!

  34. Remember Shake @ Bake for fish. I used it in the 70’s and then it disappeared. I called the company and they said sorry. I’ve never seen it again, it had a little bit of a lemon taste.
    Does anyone out there remember it . Would anyone share a homemade recipie.
    Thank you!

  35. Thank you! This was amazing!! I made it tonight when I realized I didn’t have shake n bake and I will probably never buy a box again!! I didn’t have the dried basil and I used onion powder instead of dried onion flakes and it’s just amazing! Even my toddler ate every bite & gave it a thumbs up! I also use sunflower oil instead of vegetable.

  36. 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.

  37. Don’t know if you are aware of this but your exact recipe minus the cayenne can be found here. It was added 2 years after you put this post up

    http://www.platingsandpairings.com/shake-n-bake-pork-chops/#comment-32571

  38. 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.

  39. 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.

  40. I can never think of shake n bake without saying “an ah heulped” lol. We pestered my Mom till she finally gave in and bought it. It was sheer childhood joy for my sister and I as we plopped chicken in bag mixture and said “an ah heulped” after each successful coating. Thank you for the awesome recipe, thank you for the awesome memories!!

  41. Thanks for the recipes. I used this one before and even froze the leftover crumbs. I lost the recipe so I’m elated to be able to find it again. Making tonight! ?

  42. I just made this recipe using Breton’s herbed crackers! I didn’t have breadcrumbs. And the crackers as a base was fabulous! I’ll have to make more using The rest of the box! I’m so excited I was able to make something new for pork chops!

  43. 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

  44. Does this work best with skin on or off the chicken?

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