Homemade Shake and Bake
Alright, let me tell you about the time I learned making homemade Shake and Bake is worth the (minimal) fuss. I was pretty sure the store-bought stuff was one of those childhood things you just, well, grew out of—like neon green ketchup or believing my grandad’s fish stories. Turns out, I was wrong. One rainy Tuesday when I’d burned dinner (long story involving a distracted phone call and a cat on the counter), I cobbled together this mix, tossed it with some chicken thighs, and ended up with this gloriously crunchy, flavor-packed miracle. Even my husband, who’d usually rather eat out, asked for seconds! Let’s just say the boxed stuff hasn’t been ‘round much since.
Why You’ll Love This (Or At Least I Hope So!)
I make this when I’m short on time but still want something with a good crunch that’s way better than sad plain roasted chicken (which I admit, I do sometimes). My family goes a bit wild for this because it makes weeknight chicken, pork, or even tofu, taste like a treat and not a chore. Also, if you’ve ever found the packaged version a little blah or too salty, this fixes all that. And—bonus—no mystery ingredients. (Is it just me, or did their ingredient list get longer every year?) The hardest part is probably resisting the urge to pile it too thick, which, speaking from crispy breading disasters of the past, don’t do.
Ingredients (Substitutions & Cheeky Shortcuts)
- 1 1/2 cups plain breadcrumbs (I’ve used panko when I felt fancy; my neighbor swears by crushing cornflakes, which’s pretty good too)
- 2 tsp paprika (Hungarian if you’ve got it; smoked is cool, too. My mum’s neighbor only buys the big can—it’s a vibe)
- 1 tsp garlic powder (sometimes I swap in minced fresh if I’ve got time and patience… both rare)
- 1 tsp onion powder (or, a handful of crispy fried onions crumbled in if you like a little chaos)
- 1 tsp kosher salt
- 1/2 tsp dried thyme (but parsley, rosemary, or whatever you forgot was in that spice rack works fine)
- 1/2 tsp black pepper (white pepper is a fun curveball)
- 1/4 cup vegetable oil or melted butter (confession—I once used olive oil and nobody noticed the difference)
- Optional: A pinch of cayenne, lemon zest, or grated Parmesan if you’re feeling extra. Sometimes I toss in everything at once and call it a day.
Let’s Get Shakin’: Directions
- Preheat your oven to 425°F (about 220°C). Or whatever your oven thinks 425 is—mine runs a little hot so I eyeball it.
- In a big mixing bowl, just dump in all the dry stuff. Give it a good stir or even use your hands (less dishes, though maybe not if you don’t love messy fingers). Add your oil or cooled melted butter; stir until it’s kind of like beach sand—damp but not soggy. This is where I usually sneak a little nibble because, why not?
- Pat your chicken, pork, or even thick-cut tofu slices dry (seriously, this makes things stick). If you’re in a rush, paper towels work, but I’ve also used actual clean tea towels—don’t tell Martha Stewart.
- Throw your protein in a big freezer bag (or a tupperware with a good lid if, like me, you sometimes run out of bags). Pour in enough coating mix to blanket everything, then shake like you mean it—or until you hear your kids shouting from the next room. Don’t worry if it looks a bit patchy; it all evens out in the oven. And, if you’ve ever chased flying breadcrumbs mid-shake, you’re not alone.
- Lay the coated pieces on a wire rack over a baking sheet (if you have one—I’ll get into workarounds). Pop it in the hot oven and bake for about 25-35 minutes, depending on what you’re cooking—chicken breasts cook faster than drumsticks, pork takes a smidge longer. Just look for golden, sizzling edges. If you’re not sure, check with a meat thermometer (but to be honest, I just poke the thickest bit with a knife and check for pink).
Notes from the School of Hard Nocks (aka My Kitchen)
- Actually, I find it works better if you don’t coat things straight from the fridge—let them sit out for a few minutes. Warmer meat holds coating better (no clue why, but it just does).
- Once I used stale homemade bread for crumbs and—wow, the crunch was unreal. So don’t toss out your bread heels.
- If you overdo the oil, the mix gets clumpy and kinda weird, so go easy. Play it by ear.
Variations I’ve Tried (Some Better Than Others)
- Spicy version: Add chipotle powder or smoked paprika—did this for a BBQ night and, not to brag, but people asked for the recipe.
- Herb overload: Toss in dried oregano, basil, or even pizza seasoning—delicious, but might clash with BBQ sauce (learned that the hard way).
- Gluten free: Swap breadcrumbs for GF panko or ground-up rice crackers. Tried almond flour but, eh, it burnt fast and didn’t stay crunchy (wouldn’t bother).
Equipment (And Not-So-Essential Gear)
If you’ve got a wire rack, use it—makes the bottoms crispier. But if not, just bake straight on a lined sheet, flipping halfway. I’ve also used a pizza tray in a pinch. Oh, and if you don’t own a meat thermometer, trust your instincts and poke for doneness—works most of the time, at least for me!
Storing Leftovers (But Who Am I Kidding?)
In theory, leftovers go in an airtight container for up to 3 days in the fridge, and you can reheat them in the oven to crisp ‘em up. But honestly, in my house they rarely make it to day two (midnight fridge raids, anyone?). If you do save some, wrap them in foil so they don’t get too soggy from condensation.
How I Like to Serve This (And a Little Tangent)
My personal favorite: cutlets piled on a platter with a big old squeeze of lemon and a side of bright green peas—classic, never boring. Once, I served it with mac and cheese and, let me tell you, the kids ate like kings and then promptly ran off to play with the neighbor’s dog… Anyway, it also just works great in a sandwich (I call it my “chicken katsu but make it lazy”).
Pro Tips I Wish I’d Known Earlier
- I once tried skipping the oil (you know, for health reasons) and my breading turned out like dust. Absolutely not recommended. A little oil is what makes it magic.
- Let the coated pieces sit for a couple minutes before baking. I rushed that step once—bread crumbs everywhere when I tried to flip them.
- Don’t crowd the pan. Actually, I used to think you could save time by cramming it all on one tray, but it just ends up steaming instead of crisping. Sad, really.
FAQs: Questions From Friends & My Neighbor (Really!)
Can I make this ahead? Yup; you can prep the coating days in advance—just store it in a jar. I sometimes double it and stash one for next week.
Is this kid friendly? For sure (unless you go heavy on the cayenne, but then again, some kids are spicy food champs)
What if I don’t eat meat? Works on tofu or big mushroom slices—portobellos take well to bold flavors. Vegans: try using plant-based milk to bind the crumbs, but skip the Parmesan of course.
What should I do with leftover coating? Don’t toss it—it’s great sprinkled over veggies or a casserole for a crunchy topping (check out this roasted cauliflower idea).
Does this freeze well? Actually, yes—the mix itself freezes fine in a bag for a month or so. Once it’s on the chicken and baked, leftovers are best fresh but reheating in a hot oven brings a lot of the crunch back. Check out how Serious Eats recommends reheating crispy stuff—they know their business!
Ingredients
- 1 cup plain breadcrumbs
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 boneless, skinless chicken breasts
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
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2In a large resealable plastic bag, combine breadcrumbs, vegetable oil, paprika, onion powder, garlic powder, dried parsley, salt, and black pepper.
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3Seal the bag and shake well to mix the seasoning and oil thoroughly with the breadcrumbs.
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4Pat chicken breasts dry with paper towels. One at a time, place each piece in the bag, seal, and shake until well coated.
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5Arrange coated chicken on the prepared baking sheet. Bake for 25 minutes, or until cooked through and golden brown.
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6Serve hot with your favorite sides.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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