Best Homemade Shake And Bake Recipes

HOMEMADE SHAKE AND BAKE

Steps:

• Combine dry ingredients in a mixing bowl; mix well.
• Add oil.
• Mix well until combined.
• Place in zipper-top plastic bag and store in freezer.
• Use to coat chicken, pork, or veal.
• To use:.
• Preheat oven to 400 degrees F.
• Line a baking dish with aluminum foil; grease well.
• Moisten each piece of meat with water.
• Shake off excess water, and shake in bag of mix to coat, one piece at a time.
• Place in baking dish and bake for 30 minutes or until done, depending on size of pieces.
• **Store unused mix in freezer.

HOMEMADE SHAKE-AND- BAKE CHICKEN

Steps:

• 1. Preheat oven to 375 degrees. Combine flour, paprika, salt, garlic powder, thyme, and pepper in a plastic bag.
• 2. Dip chicken in milk, shake off excess. Add to the bag and shake to coate evenly. Place on a greased baking sheet. Bake 40 minutes, or until chicken is tender and the coating is crisp.

HOMEMADE GLUTEN-FREE SHAKE AND BAKE

Steps:

• Combine cornmeal, brown rice flour, almonds, paprika, garlic powder, sugar, salt, pepper, oregano, basil, thyme, rosemary, and chile pepper together in a large resealable plastic bag.

HOMEMADE SHAKE AND BAKE MIXTURE

Steps:

• In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

HOMEMADE SHAKE AND BAKE BREADING

Steps:

• Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep up to 4 months in the pantry, depending on the humidity (you may just want to keep it in the freezer). This recipe will also double or triple well.
• To Use: Preheat oven to 375°. Place one cup of mix in a plastic bag. In a bowl, mix an egg and 1/2 C skim milk.
• Dip chicken pieces one at a time in the milk mixture, then shake one at a time in the plastic bag.
• Place on a baking pan and bake for appropriate time (depending on the chicken you're using -as a little as 20 minutes or up to an hour for bigger, bone-in pieces).

HEALTHIER HOMEMADE SHAKE-AND-BAKE MIX

Steps:

• Combine flour, cornmeal, cumin, onion powder, garlic powder, oregano, cayenne, salt, and black pepper in a large resealable bag. Shake well to combine.
• To use: Remove 1/2 cup of the mixture and place in a smaller resealable bag. Cut chicken (or desired meat) into serving pieces and place into the bag, a few at a time. Shake until well covered.

HOMEMADE SHAKE-AND-BAKE PORK CHOPS WITH MUSTARD SAUCE

Steps:

• Preheat oven to 425 degrees. Stir together first 6 ingredients, 2 tsp salt, and 1 tsp pepper in a bowl. Transfer mixture to a 1-gallon ziplock plastic bag.
• Sprinkle pork chops on both sides with remaining salt and pepper. Place 2 chops in the breadcrumb baggie, and shake to coat well. Place chops on a wire rack on a lined baking sheet. Repeat with the remaining chops.
• Bake for 15 minutes. Turn chops over, and bake 10 more minutes, or until cooked through. Let stand 5 minutes.
• While the chops are standing, melt butter in a medium skillet over medium heat. Add shallot, and saute 3 minutes or until softened. Increase heat to medium-high. Add broth, and bring to a boil. Boil 1 minute. Stir in mustard, cream, and lemon juice. Cook, stirring occasionally, 2 - 3 minutes or until sauce is thickened.
• Pour sauce over pork chops and serve.

HOMEMADE SHAKE-AND-BAKE PORK CHOPS WITH MUSTARD SAUCE

Steps:

• Preheat oven to 425°. Stir together first 6 ingredients, 2 tsp. salt, and 1 tsp. pepper in a bowl. Transfer mixture to a 1-gal. zip-top plastic freezer bag.
• Sprinkle pork chops on both sides with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Place 2 chops in breadcrumb mixture, and shake to coat well. Place chops on a wire rack on a baking sheet. Repeat with remaining chops.
• Bake at 425° for 15 minutes; turn chops over, and bake 10 more minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 5 minutes.
• Melt butter in a medium skillet over medium heat. Add shallot, and sauté 3 minutes or until softened. Increase heat to medium-high; add broth, and bring to a boil. Boil 1 minute. Stir in mustard, cream, and lemon juice, and cook, stirring occasionally, 2 to 3 minutes or until sauce is slightly thickened. Stir in chopped parsley. Serve immediately with pork chops.

HOMEMADE SHAKE AND BAKE

Steps:

• Combine all ingredients in a large bowl. Cover. Shake to combine.

COPYCAT ITALIAN SHAKE AND BAKE. OUR 3RD HOMEMADE SHAKE 'N BAKE FLAVOR!

Steps:

• Mix together all of the ingredients very well. I use a food processor or mixer to make sure everything is very well blended.
• Store in a cool place in an airtight container like a 1 quart/litre mason Jar.
• I use one whole chicken, cut in pieces and well trimmed but about 3 lbs of any kind of chicken pieces you like will do. You can, of course make any amount you need.
• Preheat the oven to 375 degrees.
• Simple wet chicken pieces with water, drain well and drop them, one at a time into a plastic bag containing some of the homemade shake 'n bake. I usually start with a half cup of the coating in the bag, which is equivalent to what is in an envelope if you bought it at the supermarket. You can always add a little extra if you need it at the end, but I find this is the best way to maximize the use you get out of a batch.
• Shake the bag and press the coating onto the individual chicken pieces. Place the coated pieces on a parchment paper lined baking sheet. Don't crowd the pieces, they will crisp much better if there is space between them.
• At this point you can drizzle a little canola oil or peanut oil over the coated pieces to maximize browning but this step is completely optional. I have an oil spritzer which is ideal for this purpose because you can spritz about 9 or 10 pieces of chicken with only about a tablespoon of oil. This is a method I often use for Oven Fried Chicken too.
• Bake for about 45-55 minutes depending upon the size of the chicken pieces being used. Boneless skinless chicken breasts can be ready in as little as 25 minutes depending on size. I use my meat thermometer to ensure that the internal temperature is 175-180 degrees F to ensure they are fully cooked.
• Let the chicken pieces rest for 5 to 10 minutes before serving.