I decided to use this recipe from The Black Peppercorn. I did make a few changes based on what was available in our house. I omitted the onion flakes, reduced the sugar to 1 tsp and reduced the black pepper to 1/2 tsp. Instead of a mix of parsley, basil, and oregano I used 2 tsp of Italian seasoning. I did use the 1/2 tsp cayenne but I would use 1/4 tsp or omit next time. It was ok, but the kids commented that there was a bit of spice (not that it stopped them from eating it).
Instead of shaking the chicken in a plastic bag I used a glass pie plate and dipped the chicken.
I used almost all of the seasoning on 6 flattened chicken breast so I estimate that the full amount of seasoning made below would coat 8 chicken breasts.
I served this with mashed potatoes and Oven Roasted Broccoli. I cooked the broccoli for about 15 minutes while the chicken was baking.
Homemade Shake n Bake Seasoning
3 cups Panko bread crumbs
¼ cup vegetable oil
just under 1 tbsp salt
3 tsp paprika
1 tsp sugar
1 tsp garlic powder
½ tsp black pepper
¼ tsp cayenne pepper
2 tsp Italian seasoning
Mix all ingredients in a large bowl until evenly mixed and the bread crumbs are no longer 'clumpy' from the oil. Pour jar or plastic container and store in the freezer for 1-2 months.
Shake n Bake Chicken
- Preheat oven to 400F.
- Pound chicken breast to about ¼- ½ inch thick.
- Rinse chicken in cold running water. Let excess water drain off.
- Place chicken, one piece at a time, in the bag with a couple cups of the shake n bake.
- Seal and shake the bag so that the chicken is totally coated in the breading.
- Remove the chicken from the bag, shaking off excess breading.
- Place on a cookie sheet lined with aluminum foil or on a silpat mat
- Bake boneless chicken for 20-25 minutes.
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