Baked chicken is always a family favorite and it's even better with nice, crunchy skin. An easy homemade shake and bake mixture makes this baked chicken‘s skin get extra crunchy and tasty.
Baked chicken was one of my favorite dishes my mom made when I was growing up. My mom made her crunchy baked chicken by covering the chicken with crushed Rice Krispies. It was really good but I was always a little jealous of my friends whose moms used the boxed crunch topping from the store. The TV commercials made it look so delicious. So one of the first things I bought for my kitchen pantry when I was on my own was the boxed crunchy topping. It was just as good as I imagined.
Once I got married and had kids, though, I realized that the store bought topping was kind of expensive and didn't really have all that great of ingredients. Then one day I stumbled upon this crunchy topping recipe in one of my all time favorite cookbooks – the More With Less Cookbook. I couldn't believe that I hadn't thought to make my own topping.
I did tweak the recipe a tad by leaving out a few ingredients and adding garlic. The oil seems a bit odd, but it helps the mix brown up when baking. It does make for more of a wetter mixture but that doesn't seem to affect flavor or storage. I've stored leftover for months in the fridge. My favorite way to use this mixture is on baked pork chops and we've also used it on fish. Just adjust your bake time down a bit for the fish.
If you loved baked chicken, make sure to check out my Amish Baked Chicken recipe for an oven baked chicken that tastes fried!
Crunchy Baked Chicken with Homemade Shake and Bake
- 2 cups bread crumbs, store bought or homemade
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon ground pepper
- 1/4 cup oil of your choice
- Chicken, fish, or pork chops
- Combine all ingredients except the meat in a large bowl or quart canning jar. Mix together thoroughly with a fork or shake the jar very well. Mix can be stored for a few months in the fridge.
- When ready to use mix, remove 1/2 -1 cup of the mixture to a shallow dish.
- Rinse meat with water to get just a tad wet. Coat each side of the meat in the mixture. Add more mixture as needed until all the meat is well coated.
- Bake chicken and pork chops at 350 degrees for 45-60 minutes or until cooked thoroughly. Fish will take less time, around 30 minutes. You may need to grease your baking dish.
|Amount Per Serving||As Served|
|Calories 1365kcal Calories from fat 598|
|% Daily Value|
|Total Fat 66g||102%|
|Saturated Fat 7g||35%|
|Dietary Fiber 12g||48%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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