Homemade Shake & Bake

Homemade Shake & Bake Make 4 batches 1 15-ounce container plain dried bread crumbs (about 3 cups) 1 tablespoon salt 1 tablespoon garlic powder 2 teaspoons onion powder 2 teaspoons paprika 1 teaspoon dried parsley 1 teaspoon dried thyme 1 teaspoon black pepper 1 teaspoon chili powder 1/4 cup vegetable oil Combine bread crumbs and seasonings and mix well. Slowly whisk in vegetable oil and continue whisking until all ingredients are thoroughly combined. Divide mixture evenly into 4 quart-sized or gallon-sized zip-top bags. Store in freezer for up to one year. Bring to room temperature before using. To use: Place uncooked chicken or pork, one piece at a time (unless preparing chicken nuggets or strips – in which case add 3-4 pieces at a time), in zip-top bag of Shake & Bake. Seal bag and shake until meat is thoroughly coated. Lightly spray a baking pan with cooking spray, arrange pieces evenly, at least one inch apart, then cook per the following temperatures and times: Whole, bone-in chicken pieces – 375 degrees for 35-45 minutes or until chicken is cooked through and coating is crunchy. Whole, boneless chicken breasts – 400 degrees for 25-30 minutes or until chicken is cooked through and coating is crunchy. Chicken strips or nuggets – 400 degrees for 20-25 minutes or until chicken is cooked through and coating is crunchy. Bone-in pork chops – 375 degrees for 35-45 minutes or until pork is cooked through and coating is crunchy. Boneless pork chops – 400 degrees for 25-30 minutes or until pork is cooked through and coating is crunchy.