Tuesday, October 24, 2006


1 C flour
1 C finely crushed saltines (I used blender)
1 T salt (used scant)
1 1/2 tsp rapadura (sugar)
1 tsp garlic granules
1 tsp onion powder
1 tsp pepper
2 tsp paprika
1 tsp oregano
1 tsp basil
1 tsp thyme
(1/4 C oil - I didn't use at all)

Mix all dry ingredients. (Drizzle oil over mix, combine to make fine particles). Store in fridge in air tight container. Recipe said to dip in egg, milk or water and then mixture. I simply put the mixture in a Ziploc and added chicken, shook and baked. I had enough to fix chicken for tonight and have 1/2 left over in the fridge.

Boneless, strips etc...Bake at 350* for 20 - 30 minutes
bone in bake at 400* for 45 min ...

I did 400* for about 30 - 45 min.


Lisa in Jax said...

O.k. I'm saving this. I love S&B but haven't had it in years because of the ingredients in the packaged kind. It'll be great to have something easy to bake!

DeEtta @ Courageous Joy said...

The kids ate it. I'm not sure it is quite "right". It seems there is some little something missing from shake and bake - maybe the MSG. LOL BUT that's the point there IS a lot missing....all the synthetic things we avoid. LOL

It really is just as quick as using the "fake food" to make chicken with this "real coating". And I get to keep my conviction of not spending real money on fake food. LOL

Lisa in Jax said...

I've been thinking about this and was wondering if it needed parm. cheese.

I agree, I've gotten rid of most fake food from our diets. I can't use mixes and such because of my food intolerances and now with Evie we've been cutting out even more. I still have some vices but we're better than we used to be.lol If only they would get a better form of Ramen.LOL We already don't use the packets, we use the good kind of boullion but the noodles are not good food.LOL

DeEtta @ Courageous Joy said...

Lisa - I used to add parmassean cheese...you are right...since I no longer use the dried cheese I didnt' add it - because I wasn't sure what it would do to the texture of the chicken and I wanted Arielle and Nolan to eat it. As it was Arielle was skeptical but she ate two pieces...so it was a SUCCESS.

Maybe I could grate some cheese and add it right when I'm using it...I wasn't sure about long term storage with fresh cheese.

Debbie said...

Here is a skake and bake type coating that we have used and enjoyed.
Crispy Baked Barbecued Chicken
1/2 c fine dry bread crumbs
1 tsp brown sugar
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp dry mustard
1/4 tsp celery seed
1/8 tsp cayene
They say to coat the chicken with melted butter, but I usually use egg. Arrange skin side up. Bake at 375 for 50 minutes.

Lisa in Jax said...

You know that when you grate the block of parm cheese, it hardens in the fridge, well I think it'd be fine in the mix for a month or so. Sounds good anyhow.LOL


I'm saving your recipe also! Sounds good!

Jodi said...

Hmm, hmmm, hmmm, I've never in my life had shake and bake, I guess a vegeratrian doesn't have much call for it. Yet this recipe (and Debbie's version) seem to intriuge me. I bet I could doctor up some veggie burgers or cutlets quite nicely with these. Look forward to trying them.

DeEtta @ Courageous Joy said...

Jodi - I think you could shake potatoes in these and bake them....much like those shake mixes the store sells for roasted potatoes.

Kim said...

Both S & B recipes look so good! WE buy bread crumbs quite cheaply here as they are used in lots of deep fry cooking. However, who knows WHAT is in them. So, you might want to pass.