Homemade Shake and Bake (from the Tightwad Gazette)

(from sono_io’s recipe box)

Categories: chicken, mixes

Ingredients

  • 4 cups flour
  • 4 cups ground crackers
  • 4 tbsp salt
  • 2 tbsp sugar
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 3 tbsp paprika
  • 1/4 cup vegetable oil

Directions

  1. Mix well and store indefinitely in the refrigerator in a covered container (I use an old ice cream bucket or coffee can). You can change the spices according to what you like, ie. Italian seasonings, Cajun, Mexican, Asian, etc.

  2. To cook: Dip meat in any liquid (egg, buttermilk, milk, salad dressing) then in the shake and bake. Put on baking sheet and bake at 350 degrees for 20-30 for boneless chicken or fish strips, an hour for chicken pieces with bones (i.e., drums and thighs, as long as possible for bone-in breasts).

  3. Update: The oven fried chicken strips froze very well. We cooked ours first and then froze so we could microwave them. They were not as crunchy, but still delicious. They could also be frozen without cooking and then baked after freezing.

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