Homemade Shake and Bake

Shake and Bake is easy to make at home. It just takes some seasonings and breadcrumbs, plus a little trick where you add oil to the crumbs.

Shake and Bake is such an all-time classic and for good reason. In minutes you can prepare crunchy, well-seasoned meat and all you need is the seasoned breadcrumb mixture, a bag, some oil, and your meat of choice.

Shake and Bake was introduced in the 1960s when everything came out of a can or box. Kitchen shortcuts were all the rage. But, in my opinion, it’s easier to whisk up homemade Shake and Bake because I almost always have the ingredients in my pantry and spice rack. Why go to the store for the pre-made stuff when I can do it myself?

Really good Shake and Bake is simply a mixture of plain breadcrumbs, onion powder, garlic powder, a few herbs, salt and pepper. Really basic, right?

There is one little trick though. You can store that mixture in your pantry until you’re ready to use it. But, this is important, before you use it, you need to mix some cooking oil into the crumb mixture. Adding the oil to the mixture gets every single crumb lightly coated so that it browns up nicely. And this must totally be what the storebought stuff has going on, right? Because you don’t add any oil to that mixture and yet it gets all crispy and brown, as though the chicken had been panfried using oil. I’m pretty sure that it’s oil mixed right in with the crumbs that does it.

This recipe makes enough for one meal for my family with leftovers; it coats 2-2.5 pounds of meat really well. You can always double or triple the recipe if you need to, but I like this because I don’t have excess hanging around that I don’t need. I just make it as I need it.

My favorite things to use Shake and Bake on are chicken thighs, chicken drumsticks, and pork chops. It makes everything so crunchy, crispy, and delicious.


Christine :)


Homemade Shake and Bake

  • Author: Allie McDonald
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup (about 4 servings)


Shake and Bake is easy to make at home. It just takes some seasonings and breadcrumbs, plus a little trick where you add oil to the crumbs.


  • 1 cup unseasoned, plain breadcrumbs
  • 2 tsp. onion powder
  • 2 tsp. dried parsley
  • 2 tsp. dried basil
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 2 Tbsp. cooking oil
  • 22.5 lbs. of skinless chicken pieces or pork chops*


  1. In a ziptop bag, mix together the breadcrumbs, onion powder, dried parsley, dried basil, salt, paprika, and garlic powder. Store in sealed bag until ready to use, or up to 6 months.
  2. When ready to use, preheat oven to 450F. Line a baking sheet with foil.
  3. Add the oil to the bag and squeeze it around until all the crumbs are coated.
  4. Moisten two pieces of poultry/meat with water, shaking off any excess. Put the pieces into the bag. Seal the bag and shake. Remove the pieces and put them onto the prepared pan. Repeat with remaining pieces.
  5. Bake until cooked to a safe temperature, 165F for chicken and 140-165F for pork, as read on an instant read thermometer pierced into the thickest part without not touching any bone. That will be approximately 45 minutes for bone-in chicken and for thick bone-in pork chops, or 25 minutes for boneless chicken pieces or for most boneless pork chops and for thinner bone-in pork chops.


*Note: Nutritional info is given for 2 lbs. of boneless skinless chicken breasts coated in the mixture.

This post originally appeared in February, 2019 and was revised and republished in March, 2021.