Description
This Homemade Shake and Bake Recipe is an easy and flavorful way to prepare crispy, golden chicken or pork chops without deep frying. The crunchy breadcrumb coating is seasoned with a blend of herbs and spices, then baked to perfection in the oven, resulting in juicy, tender meat with a delicious crust. Perfect for a quick weeknight dinner, this recipe offers a healthier alternative to traditional fried dishes while delivering satisfying crispiness.
Ingredients
Scale
Breadcrumb Coating
- 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
Additional 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 place a rack in the center position. Line a rimmed sheet pan with foil or leave it ungreased for baking.
- Combine Seasonings: In a gallon-size zip-top bag, add the breadcrumbs, sea salt, sugar, paprika, onion powder, garlic powder, black pepper, optional cayenne, and dried basil or oregano. Seal the bag and shake thoroughly until all ingredients are well combined.
- Add Oil to Breadcrumbs: Open the bag and drizzle in the vegetable oil. Seal it again and mix by shaking until the breadcrumbs are evenly coated and the oil is fully incorporated.
- Moisten Meat: Fill a pie pan with ½-inch water. Take one piece of chicken breast (or pork chop) at a time and moisten it with the water, letting any excess drip off to avoid sogginess.
- Coat Meat: Place the moistened meat into the breadcrumb-coated seasoning bag, seal it, and shake well until the meat is completely coated. Gently press the coating to adhere if needed. Transfer the coated meat to the prepared sheet pan.
- Repeat Coating: Repeat the moistening and coating process with the remaining pieces of meat, placing them spaced out on the baking pan.
- Bake: Cook in the oven for about 18-20 minutes for chicken, or 15-18 minutes for pork chops, until the coating is golden brown and the internal temperature reads 165°F (74°C) for chicken or 145°F (63°C) for pork chops, measured by an instant-read thermometer.
- Serve: Remove from the oven and serve immediately while hot and crispy.
Notes
- For pork chops, adjust cooking time to 15-18 minutes and check internal temperature to be 145°F.
- Do not cover or turn the meat during baking to ensure a crispy coating.
- Use an instant-read thermometer to guarantee food safety and perfect doneness.
- If desired, substitute dried basil with dried oregano for a different herb flavor.
Nutrition
- Serving Size: 1 serving (about ½ pound of coated chicken)
- Calories: 350 kcal
- Sugar: 1.5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
