crunchy

Homemade: Shake”n Bake

By in Condiments, Homemade, Main Dish, Poultry 35 Comments Tags: , , ,

Homemade: Shake”n Bake

Shake”n Bake used to be pretty much the only way I enjoyed eating chicken until I learned how to pan fry properly. I still crave that crunchy coating though and have always loved the fact that you can get a crunchy skin without any actual skin. It”s also a great alternative for when I”m wanting to use the oven instead of my stove top.

I”ve tried many recipes for homemade coating mix and none of them lived up to my expectations. Most of them were soggy or would become soggy once sitting out of the oven for a bit. This is the first recipe to live up to my expectations. It makes for a quick meal when I”m running out of time. There”s nothing easier then tossing some chicken in the coating mix, throwing it in the oven and forgetting about it while you prepare some side dishes.

We enjoy this Shake”n Bake chicken in many ways. On it”s own, sliced and served on top of salads, sandwiched between burger buns, as chicken fingers/nuggets and in crispy chicken tacos.

This recipe makes enough for approximately 8 meals, using 1 pound of chicken (or 4 chicken breasts) per meal, so it”s a great item to have stored away in the cupboard.

What are your favourite uses for Shake”n Bake?

Approximate Cooking Times:

(Baked @ 400ºF)

  • Chicken Fingers: 10-15 min.

  • Chicken Nuggets: 10 min.

  • Chicken Breast: 20 min.

  • Bone in Chicken: 45 min.

  • Stuffed Chicken (such as Cordon Bleu): 20 min.

One Year Ago: Moist Vanilla Cake

Homemade Shake”n Bake

  • 9 cups cornflakes (4 cups crushed)

  • 2 beef bouillon cubes, crumbled

  • 1 tablespoon onion powder

  • 1 tablespoon garlic powder

  • 1 tablespoon parsley

  • 2 teaspoons sage

  • 1 teaspoon paprika

  • 1 teaspoon pepper

  • 1 teaspoon salt

  1. Pulse all together in a food processor until cornflakes become crumbs. Or, mix seasoning with previously crushed cornflakes.

  2. To use: Place 1/2 cup mix in a bag or bowl and coat chicken pieces. Use as you would regular shake”n bake.

*To use as regular shake”n bake:  place the shake”n bake mixture in a shallow bowl or in a bag and toss the chicken pieces in the mixture until completely coated. Bake as directed in the recipe or using the suggested times above.

Makes: 8 (1/2 cup) portions

Print Recipe

Recipes Using this Mix:

Simplified Stuffing

By in Fall, Sides, Smithfield, Thanksgiving 1 Comment Tags: , , , , , , , , ,

Although I never spent much time in the kitchen growing up my mom”s simple, hearty and homemade cooking had a big impact on me and inspires a lot of the way I cook today. She”s an awesome cook and has produced some of my all time favourite recipes. Today I”m sharing her Simplified Stuffing. If you”re like me and have an aversion to soggy stuffing then I encourage you to give it a try. My mom has converted many a stuffing hater with this recipe.

“The best thing about this stuffing is that it”s so easy to make. No having to take the temperature to make sure it”s cooked through, no complicated steps or procedures and no need to use old crusty bread (fresh is actually best!). Just a simple and delicious recipe that can easily be multiplied to feed a crowd.”

Read more and get the recipe on Smithfield.com

Update: The post is no longer active on Smithfield. But, I don’t want you to miss out so here’s the recipe!

Simplified Stuffing

You can make this up to one day ahead and store it covered in the fridge. Do not add water until just before baking.

  • 12 cups cubed bread (1 loaf)
  • 1 onion, chopped
  • 1.5 cups chopped celery
  • 1 cup margarine or butter
  • 2 tablespoons dried parsley flakes
  • 2 teaspoons dried sage
  • 1.5 teaspoons salt
  • 1/2 teaspoon pepper
  • 1-2 tablespoons water

Cook onion and celery in butter for 10 min or until softened.

Mix bread and seasonings until well combined. Stir in onions, celery and butter. Toss together.

Put into a large shallow casserole dish or crock pot and pour water around edges.

Bake in the oven at 350ºF for 45 min. or in crock pot on low for 4.5 to 5 hours. Stir occasionally to promote even browning.

Serves: 6