Shake and Bake Chicken


Since Matt is now living on his own and doing his own cooking, he told me that he actually reads my blog to find recipes!

Although he was quick to inform me that the majority of my food posts are for desserts!

So true. So true. 🙂

In an earnest effort to help my son eat a balanced diet – I have decided to do my best to share more main dish recipes.

To get things started right – here’s a family favorite that I got years ago from my sister Teresa. It’s a tried and true, super yummy chicken dish.

The spicy coating can be made in advance and stored in a cupboard till you need it, then you can use as little or as much as you need.

I’ve used it on boneless skinless chicken breasts, whole fryers that are cut up, cheap legs or thighs, and even pork chops.

Shake and Bake Chicken

1 cup bread crumbs
2 teaspoons celery salt
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup flour
2 teaspoons poultry seasonings
1 teaspoon paprika
1/2 teaspoon pepper
5 teaspoons onion powder

Mix together and store tightly closed. It will last 4 months on the shelf.

When ready to use, you will need:

1/2 cup milk
1 egg

Pour some coating in a bag.

Mix the milk and egg together. Dip each chicken piece in the milk mixture, then into the bag. Shake the chicken one piece at a time until well coated.

Place in a greased baking dish and bake at 375 degrees for 1 hour.

Delicious with mashed potatoes. (But then – isn’t everything!)


4 thoughts on “Shake and Bake Chicken

  1. My grandmother had a similar recipe, but she started to experiment (we ARE related) and replaced the bread crumbs with a variety of crushed snacks. Bugles, Pizza Wheels, Corn Chips, Potato Chips of any flavor. She just put them through her grinder with the finest disc (to translate to the 21st century-food processor.) They wouldn’t keep like bread crumbs because of the flavorings, but really good.


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