Homemade Shake and Bake Chicken
Boneless chicken breasts shaken in a homemade coating of breadcrumbs, paprika, onion and garlic powder, basil and oil, baked at 400°F until golden and crisp. Serves 6.
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Ingredients
- 1 1/2 cups plain breadcrumbs
- 2 teaspoons sea salt
- 1 1/2 teaspoons sugar
- 3/4 teaspoon paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon black pepper freshly cracked
- 1 pinch cayenne pepper optional
- 1 teaspoon dried basil or dried oregano
- 1/4 cup vegetable oil
- 3 pounds boneless skinless chicken breasts or 1/2-inch-thick boneless pork chops
Instructions
- Preheat the oven to 400°F with a rack in the center. Line a rimmed sheet pan with foil, or leave it ungreased.
- Add the breadcrumbs, salt, sugar, paprika, onion powder, garlic powder, pepper, cayenne and basil to a gallon-size zip-top bag. Seal the bag and toss until combined.
- Open the bag and drizzle in the oil. Seal it and mix until the oil is fully worked into the breadcrumbs.
- Fill a pie pan with 1/2 inch of water. Working with one chicken breast at a time, moisten it with water and let the excess drip off. Put it in the bag, seal and shake until completely coated, pressing gently so the crumbs stick. Move it to the sheet pan and repeat.
- Bake until golden brown and the chicken reads 165°F on an instant-read thermometer, about 18 to 20 minutes. Do not cover or turn the chicken while it bakes.
Notes
The dry mix, without the oil, keeps in an airtight container for up to 3 months; add the oil just before using. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months; reheat in the oven or air fryer to 165°F.
Nutrition
Serving: 1servingCalories: 467kcalCarbohydrates: 21.4gProtein: 54.9gFat: 16.5gSodium: 1076mgFiber: 1.5gSugar: 2.8g