Copycat Barbecue Shake and Bake

Copycat Barbecue Shake and Bake 3 cups dried bread crumbs ground very fine 3 tbsp cornmeal 3 tbsp corn starch 2 tbsp granulated onion powder can work too 1 1/2 tsp granulated garlic 1 tsp finely ground black pepper 1 1/2 tbsp fine salt 1 tbsp chili powder 2 tsp ground dry thyme 2 tsp ground dry oregano 1 tbsp ground ginger 2 tbsp smoked paprika or plain paprika 1 tsp ground cumin 1 tsp chipotle powder optional, for a spicier version Mix together all of the ingredients very well. I use a food processor or mixer to make sure everything is very well blended. Store in a cool place in an airtight container like a 1 quart/litre mason Jar. To prepare the chicken I use one whole chicken, cut in pieces and well trimmed but about 3 lbs of any kind of chicken pieces you like will do. You can, of course make any amount you need. Preheat the oven to 375 degrees. Simple wet chicken pieces with water, drain well and drop them, one at a time into a plastic bag containing some of the homemade shake 'n bake. I usually start with a half cup of the coating in the bag, which is equivalent to what is in an envelope if you bought it at the supermarket. You can always add a little extra if you need it at the end, but I find this is the best way to maximize the use you get out of a batch. Shake the bag and press the coating onto the individual chicken pieces. Place the coated pieces on a parchment paper lined baking sheet. Don't crowd the pieces, they will crisp much better if there is space between them. At this point you can drizzle a little canola oil or peanut oil over the coated pieces to maximize browning but this step s completely optional. I have an oil spritzer which is ideal for this purpose because you can spritz about 9 or 10 pieces of chicken with only about a tablespoon of oil. This is a method I often use for Oven Fried Chicken too. Bake for about 45-55 minutes depending upon the size of the chicken pieces being used. Boneless skinless chicken breasts can be ready in as little as 25 minutes depending on size. I use my meat thermometer to ensure that the internal temperature is 175-180 degrees F to ensure they are fully cooked. Let the chicken pieces rest for 5 to 10 minutes before serving.