TWG Shake and Bake Mix
Family favorite for dinner tonight: Shake and Bake bone-in chicken thighs. I used a boxed breading mix, but you can easily use a homemade version. Here's the recipe:
Family favorite for dinner tonight: Shake and Bake bone-in chicken thighs. I used a boxed breading mix, but you can easily use a homemade version. Here's the recipe:
- Carbohydrate 615.065602522425 g
- Cholesterol 0 mg
- Fat 43.3919775571012 g
- Fiber 7.83927528165694 g
- Protein 3.82563000583746 g
- Saturated Fat 3.42288100465704 g
- Serving Size 1 1 Recipe (684g)
- Sodium 6984.71451416784 mg
- Sugar 607.226327240769 g
- Trans Fat 0.757351251134604 g
- Calories 2759 calories
Step-by-step
- Mix well and store indefinately in refrigerator, in a covered container.
- Follow direction on the box when cooking.
Commercial dry coatings rely on fine breadcrumbs and chemical agents to adhere to poultry surfaces, whereas this scratch-made formulation utilizes ground cracker meal and all-purpose flour to achieve a similar exterior crunch without factory additives. Understanding how each component behaves under heat ensures the final crust browns evenly rather than burning prematurely from excess sugar or heavy spices.
- Substitute fine plain breadcrumbs or panko for crackermeal at a 1:1 ratio, noting that panko yields a lighter, more jagged texture while fine breadcrumbs create a denser shield.
- Store this dry blend in an airtight container inside the refrigerator for up to six months, keeping humidity away from the flour and crackermeal to prevent rancidity.
- Add the specified vegetable oil to a separate shallow bowl rather than the dry mix, dipping the protein in oil first so the flour adheres in an even 1-millimeter layer.
- Bake coated chicken parts at 400 degrees Fahrenheit on a wire rack set inside a rimmed baking sheet to allow circulating heat to crisp the bottom crust.
- Remove the poultry from the oven when an instant-read thermometer inserted into the thickest portion registers 165 degrees Fahrenheit.
Batch-mixed dry coatings store indefinitely in cold environments when kept sealed from moisture. Retaining excess unused coating requires keeping it uncontaminated by raw poultry juices before storage.
