Mom’s Shake and BakePosted by in Food
When I was a kid, my parents liked Kentucky Fried Chicken (a brief note here: my parents were part of the “gourmet” movement of the 70s – the precursor to today’s “foodies”, yet they have an appreciation for fast food – go figure) but it was a luxury we couldn’t afford often. So my mom went about making her own. Her recipe is a bit vaguer than mine. “Put some flour in a bag and dump in a whole bunch of different herbs and spices.” She also uses chicken with skin on it while I prefer boneless, skinless breasts. This is my version of mom’s chicken.
- 4 boneless skinless chicken breasts
- 1 cup flour (I used Bob's Red Mill Gluten Free)
- ½ teaspoon each of:
- poultry seasoning
- Italian seasoning
- celery salt
- onion powder
- garlic powder
- dry mustard
- Preheat the oven to 400 degrees and grease a baking sheet. Place the flour and seasonings in a bag. Shake the chicken in it, one piece at a time then place on the baking sheet. Allow it to rest a few minutes, then shake each piece again. Spray each with cooking spray thoroughly. Bake for 30 minutes, or until the chicken is 165 degrees.
- Serve with bleu cheese dressing for dipping.
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I remember – eons ago – my aunt trying to replicate KFC. If I recall correctly, her version used a *batter.
This looks easier!
I used to do this in France, back when it was impossible to get fried chicken there.
Sounds yum. And I like your mom’s instructions, because you just use whatever spices and herbs you have on hand. No stressing about using something specific. Plus you adjust the amounts according to taste.
A very flexible way to cook for sure!
I used to love mom’s shake and bake. Great trip down memory lane with a fresh approach.
I remember loving Shake and Bake, too! Nice update on a “older” “classic” (classic in my books)!