Poormans Shake N Bake

Skip the store-bought packets. This homemade shake-and-bake coating uses pantry staples and packs way more flavor than anything in a box.

Flour and crushed bran flakes form the base, giving a crisp, slightly nutty coating. The spice blend is where it gets interesting: cayenne, chili powder, curry powder, taco seasoning, garlic powder, onion powder, basil, oregano, and black pepper all go into the mix. That combination covers a wide flavor range, from smoky and spicy to herby and warm, which is why this coating works on everything from chicken to pork chops to fish.

Mix up a big batch, dump it in a freezer bag, and it’s ready whenever you need it. Just shake your meat in the bag, shake off the excess, and bake. The coating stays good in the freezer for months.

Chef Tips

• Crush the bran flakes finely. Large flakes fall off during baking instead of forming a crust.
• Adjust the cayenne and chili powder to your heat tolerance. The amounts listed give a moderate kick, but this mix was designed to be customized.
• For a crispier coating, mist the coated meat lightly with cooking spray before baking. The oil helps the crust brown and crunch up.
• Shake off excess coating before placing meat on the baking sheet. Too thick a layer turns gummy instead of crisp.

Variations

• Add smoked paprika for a deeper, smokier flavor.
• Swap bran flakes for crushed cornflakes for a lighter, crunchier coating.
• Mix in grated Parmesan for a cheesy, savory crust.