Shake & Bake for Chicken or Pork

 This recipe is so easy to make and so much better than the store bought shake & bake.   It has far less sodium in it.   It keeps for 2-3 months.

SHAKE & BAKE

(makes 1 quart / 8-10 pieces of chicken)

Ingredients:

*1 cup all purpose flour (or whole wheat flour)

*2 cups bread fine bread crumbs (or fine whole wheat) (I use Italian)

*2 teaspoons corn starch 

*2 teaspoon paprika

*2 teaspoons onion powder

*2 teaspoon garlic powder

*2 teaspoon salt

*2 teaspoons sugar

*3 1/2 teaspoons poultry seasoning

*2 tablespoons dried parsley, crumbled (I use a meat mallet and gently pound it)

*1/4 cup vegetable oil or canola oil

Directions:

~In a large bowl, whisk tougher everything but the oil.

~Drizzle in oil, and mix until well combined.  

~Store in a sealed container in the freezer or refrigerator (it will last longer in freezer).

Cooking Directions:

~Preheat oven to 400 degrees.

~Spray a cookie sheet with cooking spray.

~Moisten each piece of chicken with water or milk (I like to soak my chicken in milk for an hour or so, to make its more tender).

~Shake off any excess liquid.

~Coat chicken 1 piece at a time.

~Place on prepared pan.

~30 to 45 minutes or until the chicken is done (depending on how thick the chicken is)