What is it? "Shake 'n Bake" is owned by Kraft Foods. It is a flavored coating for chicken (and sometimes pork) which is applied by placing chicken pieces in a bag containing the coating, closing the bag, and shaking. The coated chicken is then baked in a medium oven until done. Shake 'n Bake is designed to mimic bread crumbs or flour, key ingredients in the preparation of fried chicken. Instead of frying the chicken after coating it with Shake 'n Bake pieces, the chicken is then baked to further mimic the taste of fried chicken while enjoying a healthier alternative. First introduced in 1965, it is currently marketed under the Kraft brand." link
Why this recipe? (1) It's rather tasty. (2) It's easy to make, real easy. (3) It's more healthful than fried chicken.
Why make your own? (1) It's cheaper, lots cheaper. The Kraft mix costs about $3.59 for enough to cook two small dinners or one large dinner. (2) The ingredients can be used for plenty of other recipes. (3) You don't get a bunch of preservatives and artificial color crap.
Suggestion: If you're not sure you'll like it, go try the store mix first.
1/2 C. wheat flour
1/2 C. bread crumbs (or crushed corn flakes, or crushed saltine crackers)
1/4 C. grated Parmesan cheese
1 T. dried buttermilk
2 t. paprika
1 t. salt
1 t. celery salt
1 t. onion powder
1 t. garlic powder
1/2 t. pepper
1/2 t. parsley
1/2 t. tumeric
1/2 t. thyme
1/2 t. basil
1/2 t. chili powder
1/2 t. cayenne pepper
Makes enough mix for 2-3 dinners (1⅓ C.). Store any unused mix in an air-proof container, and put it in your refrigerator if you keep it longer than several weeks. Do not reuse any mix that comes in contact with raw chicken.
Our directions are the same as the package directions. Here's how you cook it:
2½ lbs. bone-in chicken (6-8 pieces)
or 2 lbs. boneless skinless chicken breasts
(1) Preheat oven to 350°. Moisten chicken with water. Place a sufficient quantity of baking mix in a plastic bag and shake chicken pieces in bag one at a time. Discard any remaining mix and bag.
(2) Place chicken pieces in a single layer on a foil lined casserole dish or cookie sheet. A wire rack may be used and will be a significant improvement since it keeps the chicken out of the grease. Do not cover or turn chicken during baking. BONE IN: Bake at 350° for 40 minutes. BONELESS: Bake at 350° for 20 minutes.
This recipe goes well with plain white steamed rice and a vegetable.
Variation: Instead of moistening the chicken pieces, dredge them in a mixture of honey and Dijon mustard, then proceed with the shaking and baking.
Credit: My own original recipe.
Filed under Poultry Tagged copycat, chicken