Shake and Bake (Barbeque)
Shake and bake directions can be summed up as "dump everything into a bag and shake, then bake". One of the easiest week night meals you can make.
1 cup dry plain breadcrumbs
1 cup all-purpose flour, unbleached
¼ cup dark brown sugar
1 tsp. cornstarch
1 Tbsp. ground smoky paprika
1 Tbsp. chili powder
2 tsp. ground cumin
1½ tsp. garlic powder
1½ tsp. dry mustard
1 tsp. ground ginger
½ tsp. ground cloves
¼-½ tsp. ground cayenne
1 tsp. sea salt
½ tsp. black pepper, freshly ground
2 Tbsp. Canola oil
Add the breadcrumbs, flour, sugar, cornstarch, paprika, chili powder, cumin, garlic powder, dry mustard, ginger, cloves, cayenne, salt and pepper to a gallon size zip-top bag. Seal the bag and toss the mixture until combined. Store in an airtight container or sealed bag until ready to use, or up to 6 months.
Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6) with a rack in the center position. Prepare a rimmed sheet pan by covering with aluminum foil.
Add the oil to the bag of breadcrumb mixture and squeeze it around until all the crumbs are evenly coated.
Fill a pie pan with ½" milk or water. Working with one piece of meat at a time, moisten with meat, allowing any excess to drip off. Add the meat to the bag of breadcrumbs, seal the bag and shake until completely coated, gently pressing to adhere. Transfer the meat to the prepared sheet pan. Repeat with remaining pieces of meat.
Store unused mixture in the freezer.
For Chicken:
Cook in the oven until golden brown and the internal temperature of the chicken reads 165°F on an instant read thermometer. Do not cover or turn the meat while baking.
- Chicken Legs: 35-40 minutes
- Chicken Drumsticks: 25-30 minutes
- Chicken Wings: 35-40 minutes
- Chicken Breast, bone-in: 40-45 minutes
- Chicken Thighs, bone-in: 35-40 minutes
- Chicken Thighs, boneless: 25-30 minutes
- Chicken Tenderloins: 15-20 minutes
For Pork:
Cook in the oven until golden brown and the internal temperature of the pork reads 145°F on an instant read thermometer, about 15-18 minutes. Do not cover or turn the meat while baking.
Cook's Notes:
- Storage: To save leftovers, separate into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days or the freezer up to a month.
- How to Reheat: This can be reheated in a preheated 350°F (180°C/160°C fan, Gas Mark 4) oven for 10-15 minutes.
- How to Scale: This recipe can be doubled or tripled with hardly any extra effort. Just portion out what you need to coat enough chicken for one meal and the rest of your homemade shake and bake breadcrumb mixture can be stored in the fridge. One batch is enough to coat about 2-2½ lbs of chicken or pork.