It’s been almost 50 years since the clever folks at Kraft Foods first introduced us to Shake ‘n Bake. Shake ‘n Bake was created as a healthier way to have a tasty crumb coating on chicken that eliminated greasy deep frying. They even used slogans like “Why Fry? Shake and Bake!” I’ve eaten my share of Shake ‘n Bake chicken meals over the years, and yes, I think they’re pretty darn good. I’ve always used it on the bone-in chicken breasts and they always turn out nice and juicy.
But my Kraft Shake ‘n Bake days might be over now that I have a Fake Shake & Bake clone recipe. This crumb coating is easy to make, has a nice flavor, and most importantly, the chicken is still nice and juicy. I adapted this recipe from the book Even More Top Secret Recipes 
Fake Shake & Bake
Adapted from Even More Top Secret Recipes
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2 cups cornflakes (or enough to equal a 1/2 cup of cornflake crumbs)
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2 teaspoons flour
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1 teaspoon salt
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1 teaspoon paprika
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1/4 teaspoon sugar
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
Put the 2 cups of cornflakes into a food processor and process until they are small crumbs. You want to end up with about 1/2 cup of cornflake crumbs. Add the flour and the spices to the cornflakes crumbs. You can either do this in the food processor, or combine the cornflakes crumbs and the spices in a small bowl.
Now you will use the same method as the instructions on the back of a Shake ‘n Bake box.
Put your crumb mixture in a bag (I use a large ziploc bag). Moisten the chicken pieces with water. Put one or two chicken pieces at a time into the bag and shake to coat with the crumb mixture. Place the coated chicken pieces on a foil lined baking sheet. Bake at 400 degrees. Bone-in chicken should be baked for 45 minutes and boneless chicken for 20 minutes. (discard any remaining crumb mixture that has been in contact with raw chicken).
I make this recipe with the larger bone-in chicken breasts and it makes enough coating to cover 4 of them (a little over 3 lbs).
does it make it extra chrunchy?
No, I did not find it to be extra crunchy. If you have the cornflakes ground well in the food processor, you’ll have a fine enough texture for your mixture that it should not be too crunchy.
I don’t know why people think because they’re on the Internet they get a pass for being snarky or mean. The more negative energy that is released into the Universe, the more chance there is of it landing back on on you. Keep it to yourself, please.
There are certified organic( No GMOs) corn flakes at almost any market, anymore. And, of course, you may increase the amount of seasonings if you feel you need to.
Kudos to you for not snarking back, Beverly!
🙂 Yup, it’s possible to share differing opinions in positive ways. Thanks for your kind comment.
Under-seasoned chicken with GMO cornflakes. Why would anyone feed that to a human being?
I guess because I’m not afraid of cornflakes and I think the seasoning amounts are tasty.
Beverly, your a true lady with great witt. Thank you.
If you are not afraid of GMO, you should be.
I found your site this morning, I don’t even remember what search got me here! Your recipes for baking mixes are invaluable to me! My youngest was recently diagnosed with fructose malabsorption, which mean she can’t eat anything with fructose in it, including wheat. As a huge fan of pre-made mixes, I was totally excited to find your recipes. All I have to do if convert the flour to gluten free flours and wham! my own mixes. Thank you!!
So glad you’re finding the recipes helpful! It’s certainly one of the benefits of making your own things that you have much more control over the ingredients. When you have a food sensitivity or allergy, you really need to be watchful and homemade recipes are often the answer.