Ingredients for All Purpose Shake And Bake
- 1 cup all-purpose flour
- 1 1/2 cups dry breadcrumbs
- 1 tablespoon chicken soup base (granular or powder)
- 1 1/2 teaspoons paprika
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper (optional)
- 1/4 teaspoon garlic powder (optional)
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How to Make All Purpose Shake And Bake
- In a large bowl, combine all ingredients. Mix thoroughly until well combined.
- Preheat your oven to 375°F (190°C).
- Prepare your protein: For chicken, lightly moisten pieces with water, milk, tomato juice, broth, or a beaten egg and milk mixture. For pork, pat dry and lightly spray with cooking oil.
- Place 1-2 tablespoons of the shake and bake mixture into a large plastic bag (depending on the size of the food).
- Add your moistened chicken (or other protein/vegetable) to the bag, one piece at a time. Seal the bag and shake vigorously until evenly coated.
- Arrange the coated food in a single layer on a baking sheet with sides.
- Bake for 45-55 minutes for chicken (adjust baking time based on thickness), or until golden brown and cooked through. For pork, bake until internal temperature reaches 145°F (63°C).
- **For Canned Potatoes:** Drain and thoroughly dry small canned potatoes. Roll in shake & bake mixture until evenly coated.
- Arrange in a single layer on a baking sheet.
- Bake at 350°F (175°C) for 25-30 minutes, or until heated through and slightly crispy.
- **For Mashed Potato Puffs:** Shape mashed potatoes into 1-inch balls. Add a tablespoon of flour to leftover mashed potatoes for better texture if needed.
- Dip potato balls in beaten egg, then roll in the shake & bake mixture.
- Place potato balls in a single layer on a baking sheet.
- Bake at 350°F (175°C) for 20-25 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
147 g
Sugar
16g
Fat
4g
Carbs
30g
