It's shake and bake and no one helped!(lil'brats!)
Patti Martin @Snowbunny73
The brand name "shake and bake" is starting to get a little more "pricey-er" and the knock off versions just don't taste as good so I came up with my own variation. I hope you enjoy this as much as we do
- 1/2 can
- plain bread crumbs
- 2 Tbsp
- 2 tsp
- 2 tsp
- 1 tsp
- garlic powder
- splashes of milk(*)
- 4 Tbsp
- canola oil(*reserve 2 tbs.)
- big ass zip lock bag
- 1-2 lb
- boneless skinless chicken breasts or boneless skinless chicken thighs
One day my son was craving shake and bake and I was dead broke. I looked in my pantry and noticed I had a new can of bread crumbs a friend have given me a while back.
She know I'm domestically challenged and have never used bread crumbs in my whole entire life. I had no idea what people even used bread crumbs for! I had no idea that there was even such a thing AS bread crumbs!
I then looked into my limited spice collection. And thought,"Aha! I have an idea! My poor son has been the victim of my other kitchen experiments, surely I could use him again!
Well as luck would have it, I had an empty box of "shake and bake" too! So I tossed the box in the trash can so he would think that I was actually using "shake and bake"(I'm so clever!)
After making this the first time, my son ate every single dang bit of it! Then I revealed to him it wasn't actually the "real shake and bake". He was a little upset at first saying that I suckered him into eating another one of my kitchen experiments.
While that is true, I also pointed out that he didn't leave any for me!(Brat!). So since then I always make sure I have an empty box of shake and bake on hand when I make this.
You can use boneless, skinless chicken breasts or boneless, skinless chicken thighs OR boneless pork chops(Like the pork loin kind) depending on your preference.
2Rinse and pat dry your chicken or pork chops
prepare your "pre-dip" thingy to "coat your chicken or pork before putting it into the breading/coating" in a shallow dish
~Okee dokee, you can either use the (*)egg wash or you can use 2 tablespoons of Canola oil(or vegetable oil, but canola is supposed to be better for your heart or something like that)(give or take a bit here and there...)
the pre-coat stuff is more of a personal thing. I like to use the canola oil since it seems to "stick better" for me and plus I have issues with the "egg wash"(long story)
Pre-heat your oven 350degrees
coat a shallow Pyrex glass oblong pan with 2 tbs of oil(Or if using a cookie sheet, line it with foil and then coat it with 2 tbs of oil)
In a big ass zip lock bag, mix your bread crumbs, paprika, salt, pepper, paprika, garlic powder, and McCormick's "perfect pinch" Rotisserie seasoning if you happen to have some on hand(It's about $2 something at WalMart neighborhood market)
After coating your chicken or pork in the oil or egg wash, put one piece at a time in the bag and shake it up til'coated.
place in your grease pan about an inch or so apart(As long as the meat isn't touching each other)
Bake for 15 minutes* then turn and bake for an additional 5-10 minutes(You can cut a piece and make sure it's not "pink" inside)
*depending on the "thickness" of your meat. I cut the chicken into "thinner" slices so it doesn't take so long to cook since I usually wait until the last minute to make dinner....
Let set for 5 minutes after taking out of the oven and then tadaaaaah! enjoy!!!
*You can make extra "shake and bake" coating and store it in a zip-lock bag in your freezer til you need it. Just double your dry ingredients, divide and store til you need it again.
3This recipe works with chicken and pork