Kraft Shake’n Bake (Original)

Need a recipe that copies Shake’n Bake in a pinch?

Or maybe you don’t feel like going to the store for

the real thing. Here’s the TSR solution for a quick

clone that will give you the same texture and flavor of

Kraft Shake’n Bake using very common ingredients. You may

notice the color is a bit different in this clone when

compared to the real thing. That’s because this recipe doesn’t

include beet powder – a hard to find ingredient that lends a

dark orange tint to the original. But after you sink your teeth

into the chicken (baked the same way as described on the

Shake’n Bake box) and you’ll swear it’s the same stuff. When

you’re ready to get shaking and baking, use this breading on

2 1/2 pounds of chicken pieces or on 2 pounds of boneless,

skinless chicken breasts.

1/2 cup plus 1 tablespoon corn flake crumbs

2 teaspoons all-purpose flour

1 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon sugar

scant 1/4 teaspoon garlic powder

scant 1/4 teaspoon onion powder

1. Combine all ingredients in a small bowl and stir to combine.

2. Prepare chicken following the same technique as described on

the box of the original mix using 2 1/2 lbs. of bone-in chicken

(6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless

chicken breast halves. Preheat your oven to 400 degrees, then moisten

the chicken with water. Use a large plastic bag for the coating

and use the same steps as described on the original package:

“Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag

with coating mixture. Discard any remaining mixture and bag. Bake

at 400 degrees in ungreased or foil-lined 15 x 10 x 1-inch baking

pan until cooked through -

BONE-IN: 45 minutes/BONELESS: 20 minutes.”

Serves 4.

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