This Homemade Shake and Bake Mix recipe is for my daughter since it’s my daughter’s favourite type of chicken. This is an all-natural ingredients and spices mix that has a little secret ingredient!
Once You Make This Homemade Shake and Bake Mix You’ll Never Buy It At The Store Again!
My Rose girl is why I came up with this shake-and-bake mix. She loves Shake and Bake chicken and the packages at the store have (used to have?) hydrogenated oil and ingredients in them. I love fooling around with package gravies and sauces, don’t get me wrong, but the entire family gets sick when we eat something with hydrogenated oil. Stomach sick. Needless to say, we avoid it at all costs and we do a lot of label reading. So over the past years, we just haven’t been eating Shake and Bake. That’s totally changed now!
Why Bother Making Homemade Shake and Bake Mix?
- Because there is usually partially hydrogenated soybean oil in the Shake and Bake at the store. Like I mentioned, we love to play around with packaged ingredients, but hydrogenated oil is almost always a deal breaker.
- It’s cheaper! It really is far more economical to make large batches of your own jar of homemade shake and bake rather than buying it at the store.
- Homemade Shake and Bake mix is more delicious. It really is. We are completely addicted to this now!
- It’s always on hand and you don’t have to run to the store. This to me is the best part!
Commonly asked Homemade Shake and Bake Questions
How Do I Store the Homemade Shake and Bake Once I Make it?
You are going to store it in a sealed jar in the fridge. I say the fridge because oil can go rancid on you and is even more likely to once you mix it with something. Oh, did I say oil? Yes, I did! That’s the secret ingredient to this homemade shake and bake! NOT hydrogenated oil ( which is actually hydrogenated because it helps it have a longer shelf life) but simple canola oil. You can store this in the fridge for 2-3 weeks safely, the oil will keep just fine if it’s cold. It might even last longer as oil has a long shelf life but I can’t say for sure since you are combining it with other ingredients.
How do you make Shake and Bake crispy?
Oh you guys, the reason that this is the best homemade shake and bake mix is the OIL in it!!! That little bit of canola oil is going to make the crispiest homemade shake and bake ever! Do not skip it!
What is in Shake and Bake coating mix?
Shake and Bake was a lifesaver for our Moms and it’s no wonder that they loved it so much that it became a part of our childhoods. You throw the coating mix into a bag, shook around some pork chops or chicken and voila! You had dinner! However, let’s take a look at the ingredients.
- enriched wheat flour (wheat flour, niacin, iron, thiamin mononitrate Vitamin B1, riboflavin (vitamin B2), folic acid)
- salt
- partially hydrogenated soybean and cottonseed oil
- sugar
- contains less than 2% of paprika, dextrose, dried onions, spice, caramel color, yeast, annatto (color), and natural flavor.
NO. You guys, just take a look at my recipe below. Like I say, I love pre-packaged goods just like the next person but anything hydrogenated is GROSS . This honestly is so easy to make and is so delicious!
Tips & Tricks for Making Homemade Shake and Bake
- You will find that after one batch you will be able to adjust the seasonings to your own liking. I know that my Dad would love more garlic in this, so he would double it for sure.
- You can leave out the table salt and only use the celery salt. If you are completely low sodium, leave both out entirely. You can sub in 1/2 tsp of ground celery seed instead! This is a great low-sodium chicken recipe, it’s literally PACKED with flavor and you can leave all the salt out!
- Don’t skip the oil. That’s the secret to this making AMAZING chicken. Crispy on the outside, tender on the inside and that chicken skin? The crunch? It’s the best I’ve ever made.
- Make sure to use cold-pressed canola oil. That method doesn’t use any chemicals and you are left with a healthy canola oil!
If you are looking for other how-to’s try these ones:
Happy cooking! Now, go forth, make a batch of homemade shake and bake, and keep it in the fridge!
Love,
Karlynn
How to Make Homemade Shake and Bake
Ingredients
- one 227 grams box of Panko bread crumbs finely crushed
- 3 tablespoons cornstarch
- 2 tablespoons all purpose flour
- 2-3 teaspoons salt
- 1 tablespoon celery salt
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons canola oil cold pressed
Instructions
- Combine all ingredients into a large plastic bag that seals. Seal the bag and shake the ingredients until combined.Use for chicken and pork!
Notes
Nutrition
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Millie says
Have you ever tried Crisco as the added oil? Used olive oil this go round but was wondering about solid shortening
Haxor says
I just make it initially without the oil. This way I can store longer. When I want to use it, I just use olive oil spray to lightly coat the mix I portioned out. (Mixes up nicer than a 1/2 teaspoon drizzled in)
Diana Sanders says
Can I refrigerate the unused portion if I am making less that 30 pieces of chicken?
Wilburlover says
Amazing recipe. Love you Wilbur <3
EVE says
CANOLA OIL IS NOT HEALTHY!!!
Elizabeth Hauger says
You are correct! I use coconut oil. And I add it to whatever amount I will actually be using so I don’t soak the mix in oil until needed.
JC says
Ok so I tried this today because I was feeling lazy and didn’t want to make a trip to my local grocery store to buy shake-n-bake for my simple bone in baked chicken thigh dinner. It has a different flavor profile than shake-n-bake but I like it. The flavor profile is more like an Italian breadcrumb seasoning mix you can buy at the store which in my opinion is way better than traditional shake-n-bake. Because I prefer the crispy style coating I did not crush the panko bread crumbs. I just through them in whole into the mix and viola! Home made extra crispy coating mix. It tastes good on chicken but I think it would be even better with pork chops! The herbs used in the seasoning mix go really well with pork!
Robert says
Forgot to grind the panco, and just made a half batch to try.
I used celery seed instead of celery salt I didn’t have..
Spritzed the chop with conola oil, and cooked in air fryer for 26 min at 380 degrees.
It came out nice and crispy.
Wasn’t shake & bake, but very good.
With meat prices going crazy, I have been eating a lot more pork chops.
Now to add my chipolte bacon rub for just a touch of heat. Maybe fry in cast iron like a schnitzel.
WAYNE & MONA says
Stop picking on poor old Wibur. He suffers from mental illness.
I am a curry loves so I will try some curry powder. Thanks for the recipe
Vlad Impaler says
Great recipe!
R. Ellison says
You do not say temp or timing.
And you answer ALL questions EXCEPT THE SEVERAL that ask for temp & time.
Trying to get people to subsrcibe? Otherwise why not in recipe and most definitely question aske repeatedly
.but only question not answered
Stacey says
Umm, Google?? A quick search will tell you what temp and time to cook Shake n Bake 🤷🏻♀️
Robert A says
IF you are cooking boneless chicken, cooking time is roughly 30-35 minutes at 400 °F, if you use bone in chicken, which I prefer and will give a juicier result, cook it for 40-45 minutes at the same temperature. Of course, as with any recipe, you will have to adjust the time according to the size of the pieces of chicken and your particular oven.
Linda says
This might be a dumb question.
I do not have Dried Thyme.
Could I use Ground Thyme instead?
Thanks.
Kitty says
Yes because it is dry, as opposed to fresh. The only dumb question is the one that goes unasked.
Tom says
The canola oil will incorporate the ground thyme adequately.
Whole thyme looks good on top of soup, potatoes, any chicken parts.
Robert A says
If you are using ground thyme, use about half the quantity of dried thyme listed in the recipe. If you find it is not enough, you can always increase the amount the next time around.
Todd says
First time on here. Kinda new to the kitchen. Thank you for helping me learn. Just one thing I would like to know. Where is this loser Wilbur, he has dome unpleasant things coming his way. He via your websight has ruined my adventure in the kitchen for the evening.
Chris Kipp says
does this need to be stored in the refrigerator or just in a bag/jar
Lucy says
Can you tell me how many cups or imperial equivalents for 227 grams of panko? I wanted to halve the recipe and I think that approx. 90 grams equals a cup, so I used just a bit more than a cup for half the recipe.
Thanks
Tb says
8 oz
Robert A says
I recommend that you pick up a kitchen scale and weigh your ingredients whenever possible, as your recipes will come out more consistent that way. A kitchen scale is very inexpensive these days and should be in every kitchen.
Dorinda A-K says
2/3 Cup = 227 grams.
Dorinda
B Dixon says
Can someone ban/delete this Wilbur ? His bullying and insulting is totally unnecessary.
LaVerne Tibold says
When I printed the recipe it says:
2 tbsp canola oil pressed.
But this says 2 tsp canolaoil.
Which one is correct?
Also- why do we need cornstarch & flour in the recipe? What do they do?
Karlynn Johnston says
It’s cold pressed canola oil, for those that prefer it. If you use normal canola, use that instead. The flour and cornstarch help the spices stick to the chicken and form a crust.
Chris says
La Vern Tibold,
Asked you which oil amount is correct
2TABLESPOONS cold pressed canola (printed recipe)
OR
2teaspoons cold pressed canola oil
Chris says
2teaspoons cold pressed canola oil (this sute)
Thankyou,I also need to know
Nancy Dillon says
Do you have this same recipe for shake and bake Hamburg. In the 60’s and 70’s it was sold but stopped selling. I loved it but just don’t know what the seasonings would be. I could use the basics from this shake and bake for chicken but again don’t know what seasonings. Definitely not paprika as it was a brown color coating.
Pepper says
I made this recipe and left out the basil and thyme since we don’t like those herbs. I added more onion and garlic powder. We made chicken wings and were very impressed with how delicious this coating is. Very close to the real thing and I think it’s much better. This recipe is so flexible and the Panko makes it especially delicious.
rich says
hello how are you? the panko bread crumbs – hi where do i get the panko bread crumbs from? also how do i put the canola oil in the breading mix cold pressed ? is this a powdered oil? thanks – ( to make home made shake and bake ) rich
Wilbur says
Idiot
B Dixon says
Wilbur quit insulting people by calling them idiots. Your bullying isnt acceptable. Just because you know everything doesnt mean everyone does.
Vlad Impaler says
What is your problem, Wilbur? I’m guessing an extra chromosome.
Tb says
Rich, cold pressed is the way in which they extract to oil from the seed. It is a more expensive oil due to the process yielding less and it probably makes some difference but you can use regular canola or olive oil if it is what you have.
Nona says
YES, same here.. I’ve been mixing ground oats and seasoning & flax & chia seeds for many yrs for a crunchy no gluten coating. I have several bags different seasonings some just flour no oats for a thin coating not a breading crunch skin.
Shake the meat in a bag then I spray with Olive oil.
Or cook in airfryer spray the bottom of meat then place inside airfryer and then spray the top …1/ 2 way through flip meat spray again.
What ever your cooking you just cook how you normally cook your meat, or veggie patty or potatoes slices. ..oh yes potatoes precooked then sliced coated then spray
Cunch outside fluffy inside
Danielle says
How long u cook it for and what tempt doesn’t say
Danielle says
How long do u cook it for and what temp it doesn’t say
Bryan says
It’s only the breading, cook like you normally cook meat.
Rob says
My whole family loved this recipe. I did make a full batch hoping for the best and thankfully it got a big thumbs up from everyone. I store it in a mason jar in the the fridge so it’s easy to get too as we use it at least once every one or two weeks. It’s great on both chicken and pork.
Lori Pederson says
I don’t have any Panko bread crumbs here How many cups of real bread crumbs would be about the correct amount?
Thanks
Lori
Wilbur says
The same amount, fool.
Angela L Jordan says
So you want people to treat you Wilbur like you treat others? Its so sad when you see a person insult so many others because 1. No Friends 2. Blames everyone else for his problems, cannot take responsibility for himself. 3. More than likely sits in front of his computer all day or night long, eating and belittling on every website he comes across as he likes the dramatic effect .The constant bullying and the word fighting back and forth online as he knows no one can find him as he is in the safety of his own place. Typically a coward, overweight, and has no self esteem. Just know that no one cares about you words you try to convey as its obvious your situation. Maybe therapy would help, praying, going out and meeting others. Good luck in your future endeavors.
J neufeld says
Sorry, there is no such thing as cold pressed canola oil. See how canola oil is made and you will never use it again. Get avocado oil from Costco!!!
Karlynn Johnston says
Hey, there is a actually a lot of cold pressed canola here on the Prairies, I’ve gone to a lot of tastings and sessions on it over the years. Find some local farms and see for yourself! There are also lots of videos you can watch as well.
Christopher Lee says
Made this for the first time, and it knocked out socks off. It’s better than store bought.
Carolin says
I have made this a few times now and always like to have it on hand. I store it in the freezer to keep it fresh and just take out as much as I need each time.
Terri says
I did a double batch. I mixed it up in a gallon size ziploc and then put into Classico spaghetti sauce jars. I got four jars at 2 cups each. I can use one jar for 4-6 pork chops and the rest is safe in another jar.
Dee Dee says
Terrific recipe — I mix all the ingredients EXCEPT the oil, store in refrigerator. When ready to use, I guesstimate the amount of dry mixture in a ziplock bag, add canola to barely moisten and then follow with coating and baking. These mixture lasts much/much longer as the oil is not mixed in except at the final stage. Just an idea that works well for me, happy to share and thank you Karlynn!
Kathleen says
What are the baking instructions? Thank you.
Toni says
Looking for a shake n bake recipe and found you – great recipes!
Helen says
What are the directions for cooking the shake and bake for the chicken or pork?
joanne says
How long will this last in the fridge….Thanks Joanne
Karlynn Johnston says
I would guess 2-3 weeks. You just don’t want the oil to go rancid and if you keep it cold it should last a while! I added that into the post, thanks for asking and reminding me to write it in there!
Rachel says
Super tasty, we absolutely loved our homemade shake n bake chicken drumsticks!!!
Teresa Bown says
Does this taste like the SHAKE N BAKE BBQ one??
Dace says
This is pure pickle don’t was your time or money on this recipe. Had to throw away 15.00 worth of chicken breast, like eating salt water
Wilbur says
You’re a turd!