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

4.8 out of 5
69 reviews
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
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 8 people


  • 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


  • Mix all ingredients in a large bowl until evenly mixed and the bread crumbs are no longer 'clumpy' from the oil.
  • 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


Per serving:

Calories: 230kcalCarbohydrates: 31gProtein: 5gFat: 9gSaturated Fat: 6gSodium: 1169mgFiber: 2gSugar: 3g

Nutrition Disclaimer

Homemade Shake n Bake


Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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  • Hopefully it tastes as yummy as it looks

    • Reply
    • I have made this recipe over a dozen times. It’s my go to for Shake N Bake chicken. I have only one change- I find it comes out much better with 2 teaspoons of onion powder instead of the 1 tablespoon of minced onion. Sometimes I will use some panko mixed with the regular bread crumbs . I make batches of this and divide it up into freezer bags and freeze it. It keeps fresh for months and when I want to make it for dinner, I just pull a batch out of the freezer in the afternoon and let it thaw out on the counter until dinner. This is a keeper recipe.

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  • The Flavor was nice & the chicken moist. Thank You!

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    • Thanks so much! So glad you enjoyed the recipe.

  • This was a fantastic recipe I will try it again.I did not have breadcrumbs so I used Pepperidge Farm herb stuffing instead of bread crumbs. Love your recipes.

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  • Delicious! My husband said it tasted exactly like shake and bake. Great dinner will definitely use again.

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  • Just looking for some homemade deliciousness let’s easy sounds great

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  • I made this for my daughter and son-in-Law two nights ago. They went crazy for it. Delicious flavor, crispy skin and so tender inside. I used bone in thighs. Rounded out the meal with string beans, salad and twice baked potatoes. Reminded me of my own Mother’s cooking in the sixties. Obviously a big hit, my daughter is making it for her family tonight!

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  • I’m surprised at all the negative comments, especially about the bread crumbs instead of flour! Yes, I agree, bread is made with flour LOL Here is the link to the Kraft website showing the ingredients in Shake ‘n Bake:
    http://www.kraftcanada.com/products/00066188041006. Notice how the first ingredient is BREAD CRUMBS HAHA

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  • I went to make this and did not have any breadcrumbs! Bummer. BUT, I did have a bag of seasoned bread cubes for making stuffing, so I gave the cubes a whirl in my Vitamix, along with some of the spices (since the cubes were seasoned) and the oil. The blender pulverized it so well it was almost the consistency of coarse flour. The chicken was excellent. Thanks for this recipe.

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  • Hi, Steve! I made your Shake ‘n’ Bake pork chops per your recipe for dinner tonight and they were well seasoned and tender. The coating delivered a lil’ more “kick” than my hubby remembered though thanks to the cayenne — Shake ‘n’ Bake was once a staple in his bachelor kitchen, lol, and his tastebuds are rather sensitive to “heat” — but overall he was very complimentary about the outcome. Can’t wait to try it on chicken tenders for a New Year’s Eve appetizer (maybe with BBQ or sweet & sour sauce?) and appreciated your storage tips, too. The only “punt” I made was due to two chops a 1/2 inch thick and two that were an inch; I removed the skinnier ones at your suggested bake time and let the thicker two cook a lil’ longer, took their temp to be sure, and broiled them for a minute or two to crisp up the topping. (They “oozed” more than the less hefty ones.) Either way, it was “winner, winner, pork chop dinner!” 🙂 Thank you & Merry Christmas!

  • I made this tonight. Even though I didn’t have the cayenne pepper, it still tasted great! It tastes just like Shake n Bake pork. I will definitely do this again. Very good!!

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  • I used unsalted crackers and some french bread crostini for the bread crumbs. Also I coat my pork chops in sriracha then toss them in the bread crumbs. I also do the same thing with boneless country ribs. Everyone loves it that has tried it. If you want to tokne down the heat mix sriracha with ketchup.
    Bon appetit

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  • Flavor is outstanding. Made them in the oven and fried a few in a little,olive oil. We prefer frying in a little olive oil as the baking seems to be too soggy for our liking although the flavor was excellent both ways. For me it is a texture thing and I prefer the crispness and Carmelization of pan frying.

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  • Can this recipe be used without the sugar, I have diabetics in the house. Also, I don’t cook with salt, due to High Blood Pressure, can Mrs. Dash be used instead or another salt substitute?

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    • I am sure this would be just fine with those adjustments. I bet you probably wouldn’t even notice too much of a difference

  • So, I absolutely love Shake N’ Bake. Chicken and Shake N’ Bake has been one of my favorite meals since I was a kid. But I’m on a low-carb, high fat, grain-free diet. So anything with bread crumbs is out. So, I took this recipe and substituted the bread crumbs for ground up pork rinds. One 3 1/4 ounce bag (unflavored) makes one cup when ground down in a food processor. Came out wonderful! And exactly how I remember Shake N’ Bake tasting despite the large substitution.

    I used it on Pork Chops first as an obvious combination and it was very good. Going to try it with chicken next week.

    Yes, yes I know, the calories are a tad bit higher. 3 cups of pork rinds = 1,680 calories while 3 cups of bread crumbs are 1,280, but it’s also zero carbs for the pork rinds and 234g of carbs for the bread crumbs! And it’s all about the carbs, not the calories on a low-carb diet.

    And the fat isn’t as high as you think, 3 cups of the rinds has 105g of fat, 3 cups bread crumbs is around 18g. But high-fat diet, so it still works for me! And since I only needed about 2 heaping tbs to coat one chop, that makes it about 35 calories and about 2g of added fat per chop. Not bad at all! And zero added carbs of course.

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    • What a great idea! Thanks so much for sharing this. Excellent for people who are wanting to keep their carbs low.

  • Only shake n bake recipe I’ve used for the last couple years. My family loves it!

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    • I mostly followed the recipe but used Panko and olive oil and seasoning salt and omitted the basil and parsley because they were not on hand. It turned out great! Nice that you can store the coating for several months and throw together a quick meal in minutes! Will continue to use this recipe. Curious to try coating on fish fillets. Think it would also be good.

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  • I would drop the sugar!

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    • No way! Perfect as is and the sugar balances out the other spices.

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  • This looks tasty, I want to try it this weekend with some pork steaks.

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  • I love this recipe. was out of store bought shake’n’bake the first time it made it. Turned out great following recipe provided. Thank you for sharing!

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  • After making many alternate versions, I have to say that flour is necessary — the bread crumbs should be 2/3 of the coating, the flour 1/3. ( + 1 tsp corn starch per cup of coating). Don’t like wheat flour? Try brown rice flour, chick pea flour, or best in my book, quinoa flour. And while plain old vegetable oil is acceptable, olive oil works and tastes better, and equal parts olive oil and sesame oil taste best. Seasonings are not necessary for the recipe, but probably are for the food, so whatever you don’t like in it, keep some around for those that might wish to add it after the fact. What got me started on this recipe was a can of sliced potatoes. I usually chuck any cans given to me, and never buy them (nasssty, nassssty taters, in cansssss iss much much nasssssty). After 50 years of cooking without them, I decided to try breading and baking these along side some pork chops. Edible! Tasty!! I’ll take SECONDS!!! As for the bread crumbs, rye, Italian, French, sourdough, pumpernickle, yes, yes, there’s a lot. But — saltines for flaky, corn flakes for crispy, up to 1/3 of your breading can be non-bread.

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    • You are ridiculous . This recipe is perfect! Doesn’t need ANY of the changes you suggested.

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  • This is the best bread crumb coating mixture I’ve ever used. I originally made it to use with baked chicken legs. The next time I was making breaded veal cutlets, I realized I had used all my breadcrumbs for the shake-n-bake mixture. I decided, (because it is bread crumbs with spices essentially) to use it for the veal cutlets. Rave reviews from the family. I made homemade mac and cheese last night. I used this mixture again for the bread crumb topping. I just added a little melted butter to get the right consistency. This is an absolute keeper! So versatile.

    • Reply
    • Thanks so much for sharing and thrilled your family likes it! I love your idea of using it as a topping for mac n cheese.

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