Homemade Shake and Bake
Recreate a classic weeknight favorite with this easy and flavorful Homemade Shake and Bake recipe! Featuring a perfectly seasoned blend of breadcrumbs, paprika, garlic powder, onion powder, and dried parsley, this DIY coating delivers a crispy, golden finish to your favorite cuts of chicken or pork. The secret lies in combining the dry mix with a touch of vegetable oil, creating a texture that clings beautifully to the meat for maximum crunch. Ready in just 10 minutes of prep time and baked to perfection in 25 minutes, this healthier alternative to store-bought versions is free from preservatives and fully customizable with pantry staples. Ideal for busy nights, this recipe is a must-try for easy comfort food that the whole family will love. Store any extra coating for more quick and delicious meals!
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Recipe Information
Ingredients
- 2 cups breadcrumbs
- 2 tablespoons all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried parsley
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 0.5 teaspoon sugar
- 3 tablespoons vegetable oil
Instructions
In a large mixing bowl, combine breadcrumbs, all-purpose flour, paprika, garlic powder, onion powder, dried parsley, salt, black pepper, and sugar.
Drizzle the vegetable oil over the breadcrumb mixture and mix well with a fork until the mixture is evenly coated and resembles coarse sand.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
If using chicken or pork, pat the meat dry with paper towels. For best results, lightly coat each piece with water or milk to help the breadcrumb mixture stick.
Place the shake-and-bake mixture in a large resealable plastic bag. Add one piece of meat at a time, seal the bag, and shake until the meat is evenly coated.
Remove the coated meat from the bag and place it on the prepared baking sheet.
Repeat with remaining meat pieces until all are coated.
Bake in the preheated oven for 20-25 minutes, or until the meat is fully cooked and golden brown. Chicken should reach an internal temperature of 165°F (74°C), and pork should reach 145°F (63°C).
Remove from oven and let rest for 5 minutes before serving.
Store any leftover shake-and-bake mixture in an airtight container in the pantry for up to 1 month.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8118 mg | 353% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 18.1 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 324 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
