Shake and Bake (Poultry Seasoning)
Shake and Bake is a simple dinner classic. With a flavourful crumb coating, you'll want to make a big batch and store in an air sealed jar for a very quick mid week meal.
1 cup dry plain breadcrumbs
¼ cup all-purpose flour, unbleached
1 tsp. poultry seasoning
1½ tsp. sea salt
¼ tsp. black pepper, freshly cracked
2 tsp. vegetable oil
2-2½ lbs chicken pieces or pork chops
Add the breadcrumbs, flour, poultry seasoning, 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 for 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" water or milk. Working with one piece of meat at a time, moisten the 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.