Copycat Barbecue Shake And Bake Food

COPYCAT BARBECUE SHAKE AND BAKE

Steps:

• Mix together all of the ingredients very well. I use a food processor or mixer to make sure everything is very well blended.
• Store in a cool place in an airtight container like a 1 quart/litre mason Jar.
• I use one whole chicken, cut in pieces and well trimmed but about 3 lbs of any kind of chicken pieces you like will do. You can, of course make any amount you need.
• Preheat the oven to 375 degrees.
• Simple wet chicken pieces with water, drain well and drop them, one at a time into a plastic bag containing some of the homemade shake 'n bake. I usually start with a half cup of the coating in the bag, which is equivalent to what is in an envelope if you bought it at the supermarket. You can always add a little extra if you need it at the end, but I find this is the best way to maximize the use you get out of a batch.
• Shake the bag and press the coating onto the individual chicken pieces. Place the coated pieces on a parchment paper lined baking sheet. Don't crowd the pieces, they will crisp much better if there is space between them.
• At this point you can drizzle a little canola oil or peanut oil over the coated pieces to maximize browning but this step s completely optional. I have an oil spritzer which is ideal for this purpose because you can spritz about 9 or 10 pieces of chicken with only about a tablespoon of oil. This is a method I often use for Oven Fried Chicken too.
• Bake for about 45-55 minutes depending upon the size of the chicken pieces being used. Boneless skinless chicken breasts can be ready in as little as 25 minutes depending on size. I use my meat thermometer to ensure that the internal temperature is 175-180 degrees F to ensure they are fully cooked.
• Let the chicken pieces rest for 5 to 10 minutes before serving.
• PLEASE NOTE! Several comments have asked about the amount of salt at 1 1/2 Tbsp. Remember that this recipe makes sufficient coating for SEVERAL meals. It is equivalent to 6 or more envelope packets of a commercially available coating, so the amount of salt is pretty moderate, if not low by comparison and of course with no artificial preservatives added.
• The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

HOMEMADE SHAKE AND BAKE MIXTURE

Steps:

• In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

SHAKE-N-BAKE COPYCAT

Steps:

• Combine all ingredients in a large re-sealable plastic bag.
• Seal bag & shake all ingredients together.
• Store in a tightly sealed container in the refrigerator.
• You will need about one cup of coating mix for 3 pounds of chicken, or 6-8 pieces.

COPYCAT BBQ GLAZED SHAKE & BAKE

Steps:

• Start by adding all of the ingredients to a small blender or grinder.
• Blend until smooth.
• Store in an air-tight container.
• This will make about 3/4 a cup. To use, coat your meat with it, and cook as normal.

SHAKE N' BAKE BARBECUE CHICKEN

Steps:

• Set oven to 400 degrees F.
• Set oven rack to lowest position.
• Grease a 15 x 10-inch baking sheet.
• In a small bowl combine the BBQ sauce with Dijon mustard until well combined.
• In a shallow dish combine the Shake N' Bake coating mix with dry breadcrumbs, garlic powder, seasoned salt and black pepper.
• Using a pastry brush coat the BBQ sauce mixture liberally all over the chicken breasts (using up all the BBQ sauce).
• Coat the breast into the crumb mixture on both sides (discard any remaining crumb mixture).
• Place in a single layer on the baking sheet.
• Bake for about 25 minutes (baking time for regular size breasts should not take more than 25 minutes or they will become dry, for exta large thick breasts allow 5 minutes more cooking time).