Fake’n’Shake’n’Bake

Have you ever read the nutrition label on a box of Shake'n'Bake and seen the amount of sodium in there?? No thanks, I'd like to help my ticker keep  tickin. Here's a much lower sodium, and in my opinion, healthier, tastier version. Like all things on this website, make it your own. Want more kick, add more Cayenne or maybe a little Slap Ya Mama. Going for a more  Italian feel up the Basil and Oregano, add some Rosemary. Play with this and make it yours. This makes about 4 packets worth so store it in a ziplock with all the air pushed out or Mason jar for a couple months.

• Difficulty: Easy
• Category: Etc
• Cuisine: American
• Cooking Method: Bake, Fry

Ingredients

• 3 cup bread crumbs or panko
• 1/4 cup oil (I use vegetable )
• 1 tsp salt
• 1 tbsp onion flakes (or 2 tsp onion powder)
• 1 tbsp paprika
• 2 tsp garlic powder
• 1 tsp pepper
• 1 tsp cayenne
• 1/2 tsp parsley
• 1/2 tsp basil
• 1/2 tsp oregano
• 1 tsp celery seed
• 1 tsp chili powder

Instructions

1. Mix everything well and store

Pork

2. Preheat oven to 425
3. Rinse pork under water and let any excess drip off.
4. Place some of mixture in a ziplock, add chops 1 or 2 at a time depending on bag size and shake well to evenly coat.
5. Place on foil lined cookie sheet and bake 15-20 min

Chicken

6. Preheat oven to 400
7. Repeat as above Bone-In Chicken - 45 min Boneless Chicken - 20 min