Shake 'n' Bake
I have used this recipe for years. Chicken, pork, fish, or wings in all sorts of flavors--Chinese, Mexican, Italian, Cajun, etc. I have shared this recipe more than any other.
Yield
4 servingsPrep
5 minCook
15Ready
20Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
milk, skim, (non fat) powder
|
|
| 2 | teaspoons |
paprika
|
|
| ½ | teaspoon |
kosher salt
|
|
| ½ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
chicken bouillon, powdered
|
|
| 1 | teaspoon |
poultry seasoning
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
milk, skim, (non fat) powder
|
|
| 1E+1 | ml |
paprika
|
|
| 2.5 | ml |
kosher salt
|
|
| 2.5 | ml |
dry mustard
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 15 | ml |
chicken bouillon, powdered
|
|
| 5 | ml |
poultry seasoning
ground |
|
Directions
Mix together and blend to a fine powder in a blender or food processor. Coat chicken pieces with mixture. Bake at 350℉ (180℃) until chicken juices run clear (about 165F).
VARIATIONS: Add 1--3 teaspoons of any kind of combination seasoning like Cajun, Italian, Greek, etc. LEMON PEPPER--Add ½ teaspoon lemon zest and increase pepper to 1 teaspoon (great for fish) GREEK--Add ½ teaspoon lemon zest and ½ teaspoon crushed oregano CAJUN--Add ½ teaspoon cayenne pepper, ½ teaspoon white pepper, ¼ teaspoon garlic powder and ¼ teaspoon onion powder. MEXICAN--Add ½ teaspoon cumin, ½ teaspoon ground red pepper, and for a smokey twist, include ½ chipotle chile pepper ITALIAN--Add ¼ teaspoon garlic powder, ½ teaspoon oregano, 1 teaspoon basil, ¼ cup Parmesan cheese CHINESE--1 teaspoon 5-spice powder, 2 Tablespoons brown sugar, and a couple of Szechuan peppercorns (if you like the heat) BUFFALO WINGS--Add 1 teaspoon cayenne (or more to taste). Serve with blue cheese dressing and celery sticks.
