Description
This Homemade Shake and Bake Recipe provides a flavorful and crispy coating for chicken breasts or pork chops using a simple blend of breadcrumbs and spices. Baked to golden perfection, it’s an easy and delicious way to enjoy a crunchy, savory main dish without frying.
Ingredients
Scale
Coating Mixture
- 1 ½ cups plain breadcrumbs
- 2 teaspoons sea salt
- 1 ½ teaspoons sugar
- ¾ teaspoon paprika
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
- Pinch of cayenne pepper (optional)
- 1 teaspoon dried basil or dried oregano
Additional Ingredients
- ¼ cup vegetable oil
- 3 pounds boneless, skinless chicken breast or ½-inch thick boneless pork chops
- ½-inch water (for moistening meat)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and place a rack in the center position. Prepare a rimmed baking sheet by lining it with foil, or leave it ungreased.
- Prepare Breadcrumb Mixture: In a gallon-size zip-top bag, combine the plain breadcrumbs, sea salt, sugar, paprika, onion powder, garlic powder, black pepper, cayenne (if using), and dried basil or oregano. Seal the bag and shake vigorously to mix all dry ingredients thoroughly.
- Add Oil to Coating: Open the bag and drizzle in the vegetable oil. Reseal and toss the mixture inside the bag until the oil is fully incorporated, creating a moist, crumbly coating.
- Moisten Meat: Fill a pie pan or shallow dish with about ½ inch of water. Working one piece at a time, dip each chicken breast or pork chop into the water, letting excess water drip off but ensuring the surface is moist for coating adhesion.
- Coat the Meat: Place the moistened meat piece into the breadcrumb bag. Seal and shake the bag until the meat is completely coated, pressing gently to ensure the crumbs adhere well. Transfer the coated pieces onto the prepared baking sheet. Repeat with all pieces.
- Bake: Place the baking sheet in the preheated oven and bake until the coating is golden brown and the meat reaches a safe internal temperature. For chicken breasts, bake for about 18–20 minutes or until the internal temperature reaches 165°F (74°C). For pork chops, cook about 15–18 minutes or until the internal temperature reaches 145°F (63°C). Do not cover or flip the meat during baking.
Notes
- Use an instant-read thermometer to ensure meat is cooked to the correct internal temperature for safety and best texture.
- The pinch of cayenne pepper is optional and can be adjusted or omitted based on heat preference.
- Using foil on the baking sheet helps with easy cleanup but is optional.
- If using pork chops instead of chicken, adjust the cooking time accordingly as stated.
- Let the meat rest a few minutes after baking before serving to retain juices.
Nutrition
- Serving Size: 1 serving (approximately 4.8 oz of cooked chicken or pork with coating)
- Calories: 320
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
