Description
This Homemade Shake and Bake Chicken recipe offers a flavorful and crispy coating for boneless, skinless chicken breasts or pork chops, made from a simple mix of seasoned breadcrumbs and herbs. The coating is moistened and thoroughly shaken onto the meat before baking, resulting in a crunchy, golden exterior and juicy interior, perfect for a quick and satisfying meal.
Ingredients
Scale
Coating Mix
- 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 (optional)
- 1 teaspoon dried basil or dried oregano
Other Ingredients
- ¼ cup vegetable oil
- 3 pounds boneless, skinless chicken breast (or ½-inch thick boneless pork chops)
- ½-inch water (for moistening)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and position a rack in the center. Prepare a rimmed baking sheet by lining it with foil or leaving it ungreased for baking.
- Mix Coating: In a large gallon-size zip-top bag, combine breadcrumbs, sea salt, sugar, paprika, onion powder, garlic powder, black pepper, optional cayenne, and dried herbs. Seal and shake vigorously to blend all the seasonings evenly.
- Add Oil: Open the bag and drizzle in vegetable oil, reseal, and shake until the oil is fully incorporated and the breadcrumbs are evenly coated.
- Moisten Meat: Pour half an inch of water into a pie pan. Take each piece of chicken or pork one at a time, dip into the water to moisten, allowing excess to drip off to prevent sogginess.
- Coat Meat: Transfer the moistened meat into the breadcrumb-coated seasoning bag, seal it, and shake well to coat the meat thoroughly. Press gently to ensure the coating sticks well. Place the coated meat pieces evenly spaced on the prepared baking sheet.
- Repeat Coating: Continue moistening and coating the remaining meat pieces, placing each onto the baking pan with some space between them.
- Bake: Bake in the preheated oven for approximately 18-20 minutes for chicken, or 15-18 minutes for pork chops, until the coating is golden brown and the internal temperature reaches 165°F (74°C) for chicken or 145°F (63°C) for pork.
- Serve: Remove from oven and serve immediately while hot and crispy for the best texture and flavor.
Notes
- Use boneless, skinless chicken breasts or pork chops cut to ½-inch thickness for even cooking.
- Adjust cayenne pepper to your preferred level of heat or omit if you prefer milder flavors.
- Ensure the chicken or pork is patted dry before moistening to avoid soggy coating.
- Check internal temperature with an instant-read thermometer for safe consumption.
- If desired, substitute dried basil with oregano or vice versa depending on flavor preference.
- This recipe can be made gluten-free by using gluten-free breadcrumbs.
- Leftover coated meat can be frozen before baking to bake fresh later.
