The Magic of Homemade Shake and Bake

My grandmother, bless her heart, wasn’t the most adventurous cook. Weeknight dinners were often a parade of familiar comfort foods, designed to please a table of picky eaters. And nestled amongst the meatloafs and mashed potatoes was a dish that always brought a smile: “oven-fried” chicken, coated in a crispy, seasoned crust that seemed to appear from thin air. I later learned her secret wasn’t magic, but a clever homemade version of Shake and Bake, a pantry staple she swore by. To this day, the aroma of those familiar herbs and spices conjures up warm memories of family dinners and her loving, if somewhat predictable, cooking.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: Varies based on the meat being cooked
• Total Time: Varies based on the meat being cooked. Allow time for cooking any meats.
• Yield: Enough coating for approximately 4-6 servings
• Dietary Type: Varies based on the meat being cooked, but generally contains gluten and is not suitable for vegan diets

Ingredients

• 1 cup breadcrumbs
• ½ cup flour
• 1 teaspoon cornstarch
• 1 ¾ teaspoons onion powder
• 1 ½ teaspoons garlic powder
• 1 ¾ teaspoons poultry seasoning
• 1 teaspoon paprika
• 1 ¼ teaspoons salt
• 1 teaspoon sugar
• 1 tablespoon cooking oil, plus 2 teaspoons

Equipment Needed

• Glass jar with a tight-fitting lid or a large resealable plastic bag
• Measuring cups and spoons
• Baking sheet

Instructions

1. In a large bowl, thoroughly combine the breadcrumbs, flour, cornstarch, onion powder, garlic powder, poultry seasoning, paprika, salt, and sugar. Ensure all ingredients are evenly distributed for consistent flavor in every bite.
2. Add 1 tablespoon of cooking oil to the dry mixture. Use your fingers or a fork to work the oil into the breadcrumb mixture, creating a slightly coarser texture. This will help the coating adhere to the meat better.
3. Transfer the prepared coating mixture into a glass jar with a tight-fitting lid or a large resealable plastic bag. This allows for easy storage and, of course, the signature “shake.”
4. Before coating your meat (chicken, pork chops, or whatever you desire), preheat your oven according to the specific recipe you are following for the cut of meat. The temperature will vary depending on what you are making, so always consult a reliable source for the correct temperature and cooking time for your chosen protein. Generally, 375°F (190°C) is suitable for chicken and pork.
5. Lightly grease a baking sheet with the remaining 2 teaspoons of cooking oil to prevent the coated meat from sticking. You can also use parchment paper.
6. Moisten the meat pieces lightly with water. This helps the coating stick evenly.
7. Add a few pieces of meat to the container with the coating mixture. Seal the lid or bag tightly and shake well, ensuring each piece is completely covered in the breadcrumb mixture.
8. Remove the coated meat from the container and place it on the prepared baking sheet, ensuring there is some space between each piece for even cooking.
9. Bake in the preheated oven according to the specific recipe or the type of meat. Chicken pieces usually require 20-45 minutes depending on size. Always check for doneness using a meat thermometer; chicken should reach an internal temperature of 165°F (74°C) and pork chops 145°F (63°C).
10. Let the cooked meat rest for a few minutes before serving.

Expert Tips & Tricks

• For an extra crispy coating, try using panko breadcrumbs instead of regular breadcrumbs. Their larger size provides a satisfying crunch.
• Experiment with different herbs and spices to customize the flavor of your coating. Add a pinch of cayenne pepper for a little heat or dried thyme for an earthy note.
• If you find that the coating is not sticking well to the meat, try lightly brushing the meat with a mixture of egg and milk before dredging.
• To avoid a soggy bottom, place a wire rack on top of the baking sheet before arranging the coated meat. This will allow air to circulate underneath, promoting even crisping.
• Make a double batch of the coating and store it in an airtight container in a cool, dark place for up to a month. This makes weeknight dinners a breeze.

Serving & Storage Suggestions

Serve your “oven-fried” creation immediately while it’s hot and crispy. It pairs perfectly with classic sides like mashed potatoes, coleslaw, corn on the cob, or a simple green salad. For a more elegant presentation, garnish with fresh herbs like parsley or thyme.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through. Microwaving will make the coating soggy, so oven reheating is recommended for best results.

This dish is best enjoyed fresh but can be frozen. Wrap individual portions tightly in plastic wrap and then in foil, and freeze for up to 2 months. To reheat from frozen, thaw overnight in the refrigerator and then bake as directed above.

Nutritional Information

Please note that the following nutritional information is an estimate and can vary depending on the specific ingredients used and portion sizes.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	250 kcal	13%
Total Fat	10g	15%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	700mg	29%
Total Carbohydrate	30g	10%
Dietary Fiber	2g	8%
Sugars	3g	6%
Protein	8g	16%

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs and a gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.
• Spicy Kick: Add a pinch of cayenne pepper, red pepper flakes, or chili powder to the coating for a spicy twist.
• Italian Herbs: Incorporate dried oregano, basil, and rosemary into the coating for an Italian-inspired flavor.
• Smoked Paprika: Substitute regular paprika with smoked paprika for a deeper, smoky flavor.
• Vegan: This recipe is NOT vegan unless you use it to coat a vegan alternative such as tofu or tempeh. Additionally, ensure breadcrumbs are free from dairy and egg ingredients.
• Lower Sodium: Reduce the amount of salt in the recipe or use a salt substitute.

FAQs (Frequently Asked Questions)

Q: Can I use this coating on fish?
A: Yes, this coating works well on fish. Reduce the cooking time to prevent the fish from drying out, and ensure the fish is cooked to an internal temperature of 145°F (63°C).

Q: Can I make this coating ahead of time?
A: Absolutely! This coating can be made ahead of time and stored in an airtight container in a cool, dark place for up to a month.

Q: What if I don’t have poultry seasoning?
A: You can create a substitute by combining dried thyme, sage, marjoram, rosemary, and nutmeg.

Q: Can I use this coating for deep frying?
A: While this coating is designed for baking, it can be used for deep frying. Be cautious as breadcrumbs burn easily. Maintain a consistent oil temperature and monitor closely.

Q: How do I prevent the coating from becoming soggy?
A: Ensure the meat is not overly moist before coating, and use a wire rack on top of the baking sheet to allow air to circulate during baking.

Final Thoughts

This homemade Shake and Bake recipe is more than just a convenient coating; it’s a gateway to creating delicious, comforting meals with a personal touch. Feel free to experiment with different seasonings, adapt it to your dietary needs, and, most importantly, enjoy the process of creating something delicious for yourself and your loved ones. So, grab your ingredients, shake things up, and get ready to enjoy a flavorful and satisfying meal. Don’t forget to share your creations and any exciting twists you make!