I’m sharing my pantry-friendly Shake and Bake mix recipe that reveals a clever spice swap and how to stretch it into a frugal make-ahead batch.

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I broke my pantry boredom by mixing plain dry breadcrumbs or panko with a hit of sweet paprika and it changed how I think about quick dinners. I know, sounds small, but this isn’t your childhood packet, it’s a tiny rebellion against boring crunch.

I even typed How To Make Shake And Bake into the search bar and laughed at how many versions there are, so I made my own Shake And Bake Mix Recipe and kept the weirdest tricks. I won’t promise magic, but you’ll wonder why you ever bought the box, and probably make a double batch.

Ingredients

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Breadcrumbs or panko: Crunch and carbs, gives texture, some fiber if whole grain, mild flavor.
Cornmeal: Adds corn flavor and grit, mostly carbs, small amount of fiber, a bit sweet.
Paprika: Gives color, mild sweetness or smokiness depending on type, rich in antioxidants.
Garlic powder: Packed with savory umami, low calorie, adds bold garlic punch without moisture.
Kosher salt: Boosts all flavors, essential for seasoning, none really healthy by itself.
Black pepper: Tiny heat, aromatic oils, helps brightness, also aids digestion for some people dont overdo.
Thyme and oregano: Earthy herbal notes, little calories, bring savory depth, pair well with chicken.
Parsley flakes: Fresh green color and subtle herbiness, mild, adds visual appeal and freshness.

Ingredient Quantities

2 cups plain dry breadcrumbs or panko

1/2 cup fine yellow cornmeal

2 tablespoons sweet paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1 tablespoon kosher salt (use table salt if you dont have kosher)

1 teaspoon ground black pepper

1 teaspoon dried thyme

1 teaspoon dried oregano

1 tablespoon dried parsley flakes

How to Make this

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1. Measure everything into a large bowl: 2 cups plain dry breadcrumbs or panko, 1/2 cup fine yellow cornmeal, 2 tablespoons sweet paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 tablespoon kosher salt (if you only have table salt use about 3/4 tablespoon), 1 teaspoon ground black pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 tablespoon dried parsley flakes.

2. Whisk everything together until evenly blended, breaking up any clumps of parsley or paprika with your fingers or a fork.

3. If you want a finer, more even coating like the store mix, pulse the blend 3 or 4 times in a food processor or blender, but dont overdo it or it will turn to dust.

4. Taste a tiny pinch to check seasoning, especially the salt, and adjust if needed; remember its just a little test so dont over-salt the whole batch.

5. Transfer the mix to an airtight jar or container, press the lid on, label with the date and store in a cool dark pantry up to about 3 months or in the fridge up to 6 months for best flavor.

6. To use on chicken, preheat oven to 400 F and arrange a wire rack on a rimmed baking sheet for air circulation and crispiness.

7. Pat chicken pieces dry, then lightly brush or rub with a little oil or dip quickly in beaten egg or milk to help the mix stick.

8. Press chicken firmly into the shake and bake mix or put chicken and mix in a zip top bag and shake until well coated, then place on the wire rack; for extra crunch spray the coated chicken lightly with cooking spray or brush a bit more oil on top.

9. Bake until golden and the internal temperature reaches 165 F, usually 20 to 45 minutes depending on piece size, and let rest 5 minutes before serving so juices settle.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk (or a fork to break up clumps)
4. Food processor or blender (optional, for a finer mix)
5. Airtight jar or container with lid and label
6. Rimmed baking sheet
7. Wire rack that fits the baking sheet
8. Instant-read thermometer
9. Pastry brush or small bowl for beaten egg/milk
10. Zip-top bag (for shaking chicken)

FAQ

Q: Panko or plain breadcrumbs which one should I use and what is different?

A: Either works. Panko gives a lighter crunch and flakes stay crisp longer. Plain crumbs give a denser, more even crust. For extra crunch use panko and double coat or lightly spray the pieces with oil before baking.

Q: How do I actually coat chicken or pork with this mix?

A: Beat 1 or 2 eggs with a splash of milk, dip the meat, then toss or shake it in the mix until coated. Bake at 400 F about 20 to 30 minutes until the internal temp is 165 F, or cook in a skillet with a couple tablespoons oil until golden and done. Times vary by thickness so check with a thermometer.

Q: I only have table salt how much should I use instead of kosher?

A: Table salt is denser and saltier by volume. Start with about half to two thirds the amount called for and then taste. If you want dead accurate, weigh your salt, but for this mix start smaller and adjust.

Q: Can I make this gluten free?

A: Yes. Swap in gluten free breadcrumbs, crushed gf crackers, or cornflake crumbs. Almond flour can work too but the texture will be different and browning changes a bit.

Q: How long will the mix keep and how should I store it?

A: Store in an airtight jar or bag in a cool dry pantry up to about 3 months. For longer storage keep it in the freezer up to 6 months. If it clumps give it a quick shake or break it up before using.

Q: Any quick tips to make it tastier or crispier?

A: Add 1 or 2 tablespoons grated Parmesan, a pinch of cayenne, or extra paprika for more flavor. For crispiness use panko, double coat, bake hot, or pan fry in a little oil. Press the mix onto the meat so it sticks better, otherwise some falls off while cooking.

Homemade Shake & Bake Mix Recipe Substitutions and Variations

Breadcrumbs or panko: swap for crushed saltine crackers or crushed cornflakes for extra crunch, use about the same amount and pulse to the size you want, pretzel crumbs work too if you like a salty bite.
Cornmeal: use fine polenta or masa harina for a more authentic corn flavor, or plain all purpose flour or semolina if you need a smoother coating, start 1:1 and adjust if it seems too dry or wet.
Sweet paprika: replace with smoked paprika for a smoky twist, or use mild chili powder if you want a little heat, same volume but taste and tweak.
Garlic powder: substitute granulated garlic or 1/2 teaspoon garlic salt and cut the recipe salt by about 1 tablespoon, avoid fresh garlic since it makes the mix wet.

Pro Tips

– Want extra crunch? Do a second coat: press the mix on, chill 15 to 20 minutes so it sets, then coat again. chilling helps the crumbs stick so they dont slide off while cooking.

– Pulse the dry blend a few quick times in a food processor if you want it finer, but dont over process or youll end up with dust and lose that nice texture. on the flip side leaving some bigger panko bits gives a rustic crunchy bite.

– Use a light brush of oil or a quick spray on the coated pieces before cooking, that little fat helps browning and gives a golden crunchy finish without frying everything.

– Store the mix airtight, label with the date and keep it cool. for longer life freeze a portion in a zip top bag and thaw a bit before using so it sticks better.

Homemade Shake & Bake Mix Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my pantry-friendly Shake and Bake mix recipe that reveals a clever spice swap and how to stretch it into a frugal make-ahead batch.

Servings

servings

Calories

95.1

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk (or a fork to break up clumps)
4. Food processor or blender (optional, for a finer mix)
5. Airtight jar or container with lid and label
6. Rimmed baking sheet
7. Wire rack that fits the baking sheet
8. Instant-read thermometer
9. Pastry brush or small bowl for beaten egg/milk
10. Zip-top bag (for shaking chicken)

Ingredients

2 cups plain dry breadcrumbs or panko
1/2 cup fine yellow cornmeal
2 tablespoons sweet paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon kosher salt (use table salt if you dont have kosher)
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon dried parsley flakes

Directions

Measure everything into a large bowl: 2 cups plain dry breadcrumbs or panko, 1/2 cup fine yellow cornmeal, 2 tablespoons sweet paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 tablespoon kosher salt (if you only have table salt use about 3/4 tablespoon), 1 teaspoon ground black pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 tablespoon dried parsley flakes.
Whisk everything together until evenly blended, breaking up any clumps of parsley or paprika with your fingers or a fork.
If you want a finer, more even coating like the store mix, pulse the blend 3 or 4 times in a food processor or blender, but dont overdo it or it will turn to dust.
Taste a tiny pinch to check seasoning, especially the salt, and adjust if needed; remember its just a little test so dont over-salt the whole batch.
Transfer the mix to an airtight jar or container, press the lid on, label with the date and store in a cool dark pantry up to about 3 months or in the fridge up to 6 months for best flavor.
To use on chicken, preheat oven to 400 F and arrange a wire rack on a rimmed baking sheet for air circulation and crispiness.
Pat chicken pieces dry, then lightly brush or rub with a little oil or dip quickly in beaten egg or milk to help the mix stick.
Press chicken firmly into the shake and bake mix or put chicken and mix in a zip top bag and shake until well coated, then place on the wire rack; for extra crunch spray the coated chicken lightly with cooking spray or brush a bit more oil on top.
Bake until golden and the internal temperature reaches 165 F, usually 20 to 45 minutes depending on piece size, and let rest 5 minutes before serving so juices settle.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.