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 used Shake ‘n Bake on chicken several times over the years too and the meat always turns out moist and juicy. But the good news is that you can save money by making your own shake & bake mix and get the same moist and tasty results!
How to make a copycat Shake & Bake Recipe
The recipe I’m sharing here is my adaption from one I found in the book Even More Top Secret Recipes by Todd Wilbur who has made himself into quite an expert at creating copycat recipes. I’ve added a little more paprika for flavor and omitted the sugar in the recipe as I saw no need for any extra added sugar.
To make homemade Shake & Bake, you’ll begin by turning some cornflakes into crumbs in your food processor and then adding some flour and spices. Once you have your mixture all stirred together, it’s time to shake!
Put your copycat shake ‘N bake mixture into a large ziploc bag. Moisten your pieces of chicken with water and then put one or two pieces in the bag (depending on the size of your chicken pieces) and shake until the chicken is well coated with the crumbs. The chicken then gets placed on a foil lined baking sheet to bake in the oven.
This recipe makes about ¾ cup of DIY shake & bake crumbs which is enough to coat 3 or 4 larger chicken breasts or several of the smaller chicken pieces. I’m sure you could double or triple this recipe too and keep it on hand as a larger pantry mix for a quick and frugal dinner time helper.
Even though I’m trying to incorporate more plant-based meals into my diet, there are times when my other family members still like a chicken dinner and they always enjoy this version. I think you’ll enjoy making your own shake & bake too!
Note: This post was originally published in August, 2012 and was updated August, 2020.
Homemade Shake & Bake Mix
Ingredients:
- 2 cups Cornflakes (or enough to make 1/2 cup of crumbs)
- 2 tsp Flour
- 1 tsp Salt
- 1 tsp Paprika
- 1/4 tsp Garlic Powder
- 1/4 twp Onion Powder
Instructions:
- Place the cornflakes in a food processor and process until they are crumbs. You should end up with about a 1/2 cup of cornflake crumbs.
- Add in the rest of the ingredients. This can either be done in the food processor, or the remaining ingredients can be stirred into the crumbs by hand.
- To use, put your crumb mixture in a bag (I use a large ziploc bag). Moisten chicken pieces with water. Put one or two chicken pieces at a time into the bake and shake to coat with the crumb mixture. Place the coated chicken pieces on a foil lined baking sheet. Bake at 400 degrees. Larger pieces will take about 30 to 40 minutes, and smaller pieces will take 20 to 30 minutes.
Notes:
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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.