Shake-Bake Coating Mix

Elaine Douglas


When I first started using this recipe in the 1960's it was because it was less expensive than the purchased mix and tasted good. The family loved food prepared with this mix and I used it often. Now I still use it - not for the economy - but because I prefer not to use commercial mixes with ingredients that are used as preservatives rather than nutrients.
The original recipe used shortening. These days we are avoiding trans-fats so trans-fat free oil would be a better choice.


★★★★★ 1 vote

15 Min
50 Min
Convection Oven


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  • 2 c
    fine bread crumbs
  • 1/4 c
  • 3 Tbsp
  • 4 tsp
  • 2 tsp
  • 2 tsp
    onion powder
  • 2 tsp
    oregano, dried
  • 1/2-1 tsp
    cayenne pepper
  • 1/2 tsp
    garlic powder
  • 1/4 c
    coconut oil

How to Make Shake-Bake Coating Mix


  1. Combine all dry ingredients thoroughly; cut in shortening. Store in a tightly covered container in the fridge.
  2. To use: Take out enough of the mix for the number of pieces you are cooking. Dip the chicken pieces or pork chops in milk, then into coating mix.
    Place in a single layer in an ungreased pan.
    Bake in 400 degree F oven about 50 minutes.
  3. Note: use discretion with cayenne, it can be very hot.

Printable Recipe Card

About Shake-Bake Coating Mix

Course/Dish: Chicken, Pork
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Dairy Free

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