Homemade Shake & Bake

I am all about easy, quick dinners that everyone will eat. Before I got into clean eating, I would make Shake ‘n Bake chicken or pork chops here and there and it was a big hit each time. (I actually preferred the Oven Fry brand, but it’s the same junk in a box!) Now that school has started, I’m also looking for dinners that make leftovers that are good for school lunches.

I decided to give a homemade version a try recently, and everyone loved it! I love that it made enough for at least 3 meals, too. You don’t have to mix up the coating every time you want to make “shake & bake” chicken or pork chops. It is still a convenience food, just much healthier! I have it in a quart-sized mason jar in the refrigerator. It makes delicious chicken nuggets also.

I looked at a few recipes and made some tweaks. You can find the original recipe I based mine off of here at The Black Peppercorn.

Homemade Shake & Bake

(adapted from The Black Peppercorn)

Ingredients:

• 3 cups whole wheat bread crumbs
• 1/4 cup olive oil
• 1/3 cup whole wheat flour
• 1 TBSP salt
• 1 TBSP onion powder
• 3 tsp paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp dry parsley
• 1/2 tsp basil
• 1/2 tsp oregano

Mix all ingredients. Store in mason jar or other container in the refrigerator.

To make chicken or pork chops, moisten meat with water or egg. Coat in mixture. Cook at 400 degrees on a lightly oiled or foil-lined baking sheet for 20-30 minutes. To make chicken nuggets or chicken fingers, adjust cooking time accordingly. Enjoy!!