Homemade Shake and Bake Breading Mix: Easy Dinner Idea


Using simple pantry ingredients you can mix up this Homemade Shake and Bake inexpensively and it tastes even better than the original.

Hi! I’m Amanda from Life at Cloverhill and I’m sharing how I make breaded chicken for my family that tastes even better than the store-bought Shake ‘n’ Bake that I remember as a kid. This homemade shake and bake still keeps the chicken moist and tender with lots of crispiness but at a fraction of the cost.

homemade shake and bake chicken recipe with green beans and potato on a white plate

How To Store Homemade Shake and Bake

Can I keep homemade shake and bake in my pantry?

No, this recipe is not shelf stable so I do not recommend storing it in your pantry.

The great thing is that you can mix up a whole jar of this Homemade Shake and Bake to keep in the fridge whenever you need it. The canola oil in the mixture is what helps make it crispy while it bakes, and it’s why it’s best to refrigerate the mixture to prevent the oil from going rancid. It’ll easily keep in the fridge for a couple of months.

homemade shake and bake seasoning in a mixing bowl

How to use homemade shake and bake

Whenever you want to make some breaded chicken or pork chops, you just scoop some out of the jar into a large resealable bag, shake up the meat and bake it like you would with the original store-bought kind.

How To Make Gluten-Free shake and Bake at Home

If you need to avoid bread and gluten, you can turn this into a gluten-free shake and bake with a simple substitution.

Instead of breadcrumbs, just use almond flour. That’s it! It will still be crispy and the swap is 1:1 ratio, making it incredibly easy to remember.

homemade shake n bake in a ziploc bag

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Kitchen Tools and Supplies: 

Ingredients Needed:

These are the ingredients you’ll need. All the exact amounts are in the printable card at the bottom of this post.

Questions about Copycat Shake and Bake

Before I get to the recipe, I wanted to answer a few questions some people have about this easy recipe.

How do you make shake and bake crispy?

As the copycat shake and bake cooks, the ingredients will crisp the outside, keeping the juices inside the chicken (where they belong). You make it crispy by using dried breadcrumbs or crushed crackers and moistening the chicken before you shake it in the coating.

Can You Use Cornflakes in Homemade Shake and Bake?

Yes, you can use cornflakes, crackers, or any kind of breadcrumbs in your shake and bake. I’ve even heard of people using BBQ potato chips as the crispy coating for their chicken.

Is Shake and Bake Better Than Frying?

Yes, copycat shake and bake is much better than frying breaded chicken. It’s a lot faster – just moisten the chicken, shake it in the bag, and then bake it.

Since you are baking the chicken, there is a lot less mess. Plus, you will eat less unhealthy fats this way too.

homemade shake and bake chicken on a baking sheet

I always like to make a couple extra pieces to have on hand for lunchtime wraps or to top a caesar salad.

homemade shake and bake chicken recipe with green beans and potato on a white plate

I hope that next time you want to make breaded chicken for your family you’ll put down the box and give this delicious Homemade Shake and Bake version a try.

Homemade Shake and Bake

Using simple pantry ingredients you can mix up this Homemade Shake and Bake inexpensively and it tastes even better than the original.
Prep Time10 minutes
Cook Time20 minutes
Course: Dinner, Main, Main Course
Cuisine: American
Keyword: chicken, kid friendly
Servings: 16
Calories: 88kcal
Author: Amanda Gordon



  • Mix all ingredients in a large bowl until evenly mixed.
  • Store in the fridge for up to 2 months. Makes the equivalent of 2-3 boxes
  • To use the Shake and Bake, spoon some of the mixture into a large sealable plastic bag. Rinse meat under cold running water and let the excess water drip off. Place meat, one piece at a time, into the bag. Seal the bag and shake it until the meat is coated in the breading. Remove meat from the bag and place on a cookie sheet lined with parchment paper or aluminum foil. Continue with the remaining meat.
  • For Boneless Chicken: Bake for 400°F for 20 minutes.
  • For Bone-in chicken – Bake for 400°F for 45 minutes.
  • For Pork: Bake at 425°F for 15-20 minutes.


Calories: 88kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 245mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Calcium: 25mg | Iron: 1mg
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What’s next?

For more household ideas, come visit my blog Life at Cloverhill!


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Published August 2018. Updated March 2020.

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  1. Amanda, like you we have home made “shake and bake” at our house. The girls call it crispy chicken. We make ours with corn flakes crushed by rolling with a rolling pin in the bag I will use to “bread” the meat.
    I often just put a whole box of corn flakes through the food processor when I have it off the shelf. I do not add oil so I don’t have to worry about shelf life and, since I have it in a cereal keeper in the pantry I can take what I need and season it to suit what ever I am “breading” for dinner that night. I usually dip my meat in a well beaten egg to coat so talk to those girls in your hen house! Thanks for sharing your recipe. Can’t wait to try your blend of spices!
    Your Colorado Connection

  2. Thank you so much for this recipe. I am a serious gluten free person (celiac) and I have been unable to find a gluten free coating that I like. With this I can make it gluten free!!!!!

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