This homemade shake and bake mix is crispy, golden, and made from pantry staples—perfect for chicken, pork, or fish 👇👇
Why I Love This Recipe
This easy homemade mix gives you that crave-worthy crispy coating without deep frying—just sprinkle, press, and bake. You can keep a batch in the freezer for quick weeknight dinners.
- Quick to prep – just stir together and store
- Healthy homemade recipe – no boxed mix or additives
- Make-ahead friendly – lasts for weeks in the freezer
- Super versatile – works on chicken thighs, pork chops, or white fish
- Budget-friendly – made with ingredients you already have
Next up – Recipe ingredients are below 👇👇
Recipe Ingredients
- 1 cup plain dry breadcrumbs
- ½ cup panko breadcrumbs
- 1 Tbsp salt
- 1 Tbsp granulated sugar (optional)
- 1 ½ tsp paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp ground black pepper
- ¼ cup avocado oil or vegetable oil
Makes enough for 6–10 servings of 4–8 pieces per meal.
Step-By-Step Instructions 👇👇
STEP 1: Mix the Dry Ingredients
In a large bowl, stir together 1 cup plain breadcrumbs, ½ cup panko breadcrumbs, 1 Tbsp salt, 1 Tbsp granulated sugar (optional), 1½ tsp paprika, 2 tsp onion powder, 1 tsp garlic powder, 1 tsp Italian seasoning, and ½ tsp ground black pepper until evenly mixed.
STEP 2: Add the Oil
Drizzle in ¼ cup avocado oil or vegetable oil and mix with a fork until the mixture looks like damp sand.
STEP 3: Prep the Meat
Pat your meat dry with a paper towel. Brush lightly with mayo, mustard, or buttermilk to help the coating stick.
STEP 4: Sprinkle and Press
Place the meat on a lined baking sheet. Sprinkle the shake and bake mix over the top, then gently press it down to help it adhere.
STEP 5: Spritz and Bake
Spray the tops of the coated meat with oil or cooking spray. Bake according to the protein you're using—see the full baking times in the next section below.
Protein-Specific Instructions
For Chicken Thighs or Legs (Bone-In, Skin-On)
- Preheat oven to 425°F
- Line a baking sheet with foil and place a wire rack on top
- Bake for 40–50 minutes, or until internal temp reaches 165°F
Want more chicken leg ideas? Try my baked chicken legs, oven-baked chicken legs, or these flavorful sweet and sour chicken legs.
For Pork Chops (Bone-In or Boneless)
- Preheat oven to 400°F
- Use parchment- or foil-lined sheet
- Bake for 25–30 minutes, flipping halfway, until internal temp is 145°F
Craving more pork ideas? These baked breaded pork chops and brown sugar balsamic pork chops are both reader favorites.
For White Fish Fillets (Cod, Tilapia, etc.)
- Preheat oven to 400°F
- Line baking sheet with parchment
- Bake for 12–15 minutes, or until fish flakes easily with a fork
Craving more pork ideas? These baked breaded pork chops and brown sugar balsamic pork chops are both reader favorites.
Recipe Tips
- Sprinkle, don’t dip – Instead of dipping raw meat into the coating mix (which can contaminate the rest of the mix), spoon or sprinkle the shake and bake mix over the top of the meat and gently press it in. This keeps the unused mix clean and safe to store for next time.
- Let the coated meat rest for 5–10 minutes – After applying the coating, let the meat sit on the baking sheet for a few minutes before baking. This helps the coating stick better during cooking.
- Use a rack on your baking sheet – Placing a wire rack on top of a foil-lined baking sheet lets hot air circulate the meat as it bakes. This helps it cook more evenly and gives the coating a crispier texture.
- Always spritz with oil – A quick spray of oil or cooking spray over the coated meat is essential. It helps the breadcrumbs turn golden brown and crisp up in the oven.
- Avoid overcrowding the pan – Make sure there’s space between each piece of meat on the baking sheet. If the pieces are too close together, they’ll steam instead of bake, and the coating can turn soft instead of crispy.
Variations and Substitutions
Adding one of these to the shake and bake mix can change the flavor.
- Parmesan Crusted – Add ¼ cup finely grated parmesan to the mix.
- Spicy Kick – Add ½ tsp cayenne pepper or hot smoked paprika.
- Gluten-Free – Use gluten-free breadcrumbs and omit panko.
- Sweet + Savory – Add 2 tsp brown sugar for caramelization.
Love parmesan crusts? You’ll also like my baked parmesan chicken wings—crispy and crowd-pleasing.
How To Store
- Fridge: Store shake and bake mix in an airtight container for up to 2 weeks.
- Freezer: For best results, store in a sealed bag or container in the freezer for up to 3 months.
FAQs
Yes! Air fry at 400°F for 12–18 minutes, depending on protein type. Always spritz with oil before cooking.
Make sure your oven is fully preheated, your meat isn’t too wet, and don’t skip the oil spray.
Use a binder like mayo or buttermilk, sprinkle and press, and let it rest for a few minutes before baking.
About ½ to ¾ cup for every 4–5 pieces of meat.
What To Serve It With
- Round out your meal with a simple veggie or side—oven-cooked asparagus, lemon garlic broccolini, or baked honey cinnamon carrots all pair perfectly.
- Need something heartier? Try garlic mashed potatoes, smashed potatoes, or garlic butter rice on the side.
- You can also keep it fresh with a crisp salad like my classic spinach salad or Greek cucumber salad.
If you love crispy oven-baked meals, check out my oven-fried chicken, baked parmesan chicken wings, or tortilla chip chicken tenders for more crunchy coating inspiration.
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Homemade Shake and Bake Mix
Ingredients
- 1 cup plain dry breadcrumbs
- ½ cup panko breadcrumbs
- 1 Tbsp salt
- 1 Tbsp sugar - optional
- 1½ tsp paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ¼ cup avocado oil or vegetable oil
Instructions
- Mix all dry ingredients in a bowl.
- Add oil and stir until texture resembles damp sand.
- Store in freezer (up to 3 months) or fridge (2 weeks).
- To Use: Pat meat dry, brush with mayo/mustard/buttermilk (highly recommended).
- Place meat on baking sheet. Sprinkle and press coating on top. Spritz with oil. Bake as directed based on protein.
Recipe Notes:
- Brush on mayo, mustard, or buttermilk before coating to help the crumbs stick and add flavor.
- Sprinkle the shake and bake mix over your protein, then gently press it in to help it adhere without wasting extra mix.
- Let the coated meat rest for 5–10 minutes before baking so the coating sets properly.
- Use a wire rack and spray the tops with oil for maximum crispiness and even browning.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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