My mother denies this now, but growing shake and bake pork chops were always on the weekly menu rotation. And, in my mother’s defense why not? Shake & Bake was, and still is all about convenience. Drop a few pieces of meat in a bag with the coating, give a quick shake and dinner is on its way, and the meat always turns out juicy and flavorful.
Making your own Shake ‘n Bake is very simple and way cheaper than the boxed stuff. You probably have all the ingredients in your pantry right now. And, the beauty of it all, there is not a drop of MSG-like ingredients ¹, and you get to control exactly how much salt goes into your homemade seasoning mix. If you get migraines, you probably understand why this is so exciting to me 🙂Print
Homemade Shake and Bake
- 4 cups dry bread crumbs
- 1/3 cup vegetable oil
- 1/2 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon celery seeds
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 pinch dried basil leaves
- 1 pinch dried parsley
- 1 pinch dried oregano
- In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery seeds, pepper, garlic powder, onion powder, basil, parsley and oregano. Seal bag and shake all ingredients together. Store in the freezer until needed, it doesn’t solidify once frozen so you can measure out only what you will need
Shake and Bake Pork Chops
- Preheat oven to 425° F.
- Pour some of the shake n bake mix in a large resealable bag. Rinse pork chops in cold running water. Let excess water drain off. Place pork chops 1 at a time in the bag with the shake and bake mix. Seal and shake the bag so that the pork chop is totally coated in the breading. Remove the pork chop from the bag, shaking off excess breading.
- Place on a cookie sheet lined with aluminum foil. Do this with the remaining pork chops.
- Bake for about 20 minutes, or until it reaches an internal temperature of 145° F
Shake and Bake Chicken
- Preheat oven to 400° F.
- Pour some of the shake n bake mix in a large resealable bag. Rinse chicken in cold running water. Let excess water drain off. Place chicken, one piece at a time, in the bag with the shake and bake mix . Seal and shake the bag so that the chicken is totally coated in the breading. Remove the chicken from the bag, shaking off excess breading.
- Place on a cookie sheet lined with aluminum foil. Do this with the remaining chicken pieces.
- Bone-in chicken – Bake for about 45 minutes, or until it reaches an internal temperature of 165° F
- Boneless chicken – Bake for about 20 minutes, or until it reaches an internal temperature of 165° F
¹ People sensitive to MSG may also be sensitive to MSG-like substances. These are glutamates or chemically similar items added to improve a product’s taste.
Here is a short list of common MSG-like substances:
– Yeast extract
– Autolyzed yeast
– Hydrolyzed proteins
Scopp AL. MSG and hydrolyzed vegetable protein induced headache: review and case studies. Headache. 1991;31(2):107-10.
Questions and Answers on Monosodium glutamate (MSG). U.S. Food and Drug Administration