Shake n' Bake Coating Mix for Chicken Nuggets and More
A copycat recipe for Shake n' Bake, this all-purpose breading mix is great on chicken, fish, and pork chops, too!
- 4 cups dry bread crumbs
- 1/3 cup vegetable oil
- 1 tbsp salt
- 1 tbsp paprika
- 1 tbsp celery salt
- 1 tsp ground black pepper
- 1 tbsp garlic salt
- 1/2 tsp garlic powder
- 1/4 tsp granulated dry onion
- 1 pinch dried basil leaves
- 1 pinch dried parsley
- 1 pinch dried oregano
Combine all ingredients in a large re-sealable plastic bag. Seal bag and shake all ingredients together.
Remove the amount you need and store the balance in a tightly sealed container or bag in the refrigerator. You will need about one cup of coating mix for a 3-pound chicken cut up, or 6 to 8 pieces.
Now you’re ready to make the chicken strips or nuggets (the only difference is the shape you cut the chicken).
Preheat oven to 400 F.
Place the amount of coating mix you will need in a plastic bag. Shake 3 or 4 pieces at a time with coating mix. Discard any remaining coating mix.
Place chicken pieces in a single layer in a foil-lined 15x10x1-inch baking pan (or similar).
Bake 10 to 15 minutes or until chicken is cooked through.
1. Store in a sealed container for up to six months in the pantry, longer in the refrigerator.
2. Serve with ranch dressing or other dipping sauce of choice.
3. Nutrition Info below is for coating mix only.
Chicken Nuggets or Chicken Strips
- 2 pounds boneless, skinless chicken breasts, cut into 1-1/2 to 2-inch pieces or 1-inch strips
- 1 1/2 cups coating mix (recipe above; printable recipe card below)
- Preheat oven to 400 F.
- Moisten chicken pieces with water. Shake off excess water.
- Place coating mix in a plastic bag. Shake 3 or 4 pieces at a time with coating mix. Discard any remaining coating mix.
- Place chicken pieces in a single layer in a foil-lined 15x10x1-inch baking pan (or similar).
- Bake 10 to 15 minutes or until chicken is cooked through. Serve with ranch dressing or the dipping sauces that follow.
Fried Chicken Fingers
If you prefer a more traditional fried chicken, you’re going to love these chicken fingers. The secret is the buttermilk marinade.
- 6 boneless, skinless chicken breasts cut into 1/2 inch strips
- 1 egg, beaten
- 1 cup buttermilk
- 1 1/2 teaspoons garlic powder
- 1 cup all-purpose flour
- 1 cup seasoned bread crumbs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1-quart oil for frying
- Place chicken strips into a large, resealable plastic bag.
- In a small bowl, mix the egg, buttermilk, and garlic powder. Pour mixture into the bag with chicken. Seal, and refrigerate for 2 to 4 hours.
- In another large, resealable plastic bag, mix together the flour, bread crumbs, salt, and baking powder.
- Remove chicken from refrigerator, and drain, discarding buttermilk mixture.
- Place chicken in flour mixture bag. Seal, and shake to coat.
- Heat oil in a large, heavy skillet to 375 F. Place coated chicken in hot oil. Fry until golden brown and juices run clear, or about 7 minutes. Drain on a cooling rack or paper towels.
Sweet and Sour Dipping Sauce
- 3/4 cup white granulated sugar
- 1/3 cup white vinegar
- 2/3 cup water
- 1/4 cup soy sauce
- 1 tablespoon ketchup
- 2 tablespoons cornstarch
- Place all ingredients in a medium saucepan over medium heat.
- Bring to a boil and stir continuously until the mixture has thickened.
Honey-Mustard Dipping Sauce
- 1 1/2 cups mayonnaise
- 2 tablespoons prepared yellow mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 1/2 teaspoons lemon juice
- Mix all ingredients in a medium bowl.
- Chill in the refrigerator at least two hours before serving.
Asian Dipping Sauce
- 1/4 cup soy sauce
- 1/2 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon green onions, chopped
- 1 tablespoon water
- 2 tablespoons Hoisin sauce
- 1/4 teaspoon minced fresh ginger (optional)
- 1/2 teaspoon white sugar
Yield: 1/4 cup sauce. Recipe multiplies well.
- In a small mixing bowl, combine all ingredients. Mix well.
- Add additional Hoisin sauce to thicken the mixture to your desired consistency, if needed.
- Cover the sauce, and refrigerate for 1 to 2 hours to allow flavors time to blend. Heat before serving.
NOTE: Nutrition info below is for coating mix only.
Serving: 1serving coating mix | Calories: 74kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 756mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg