Shake and Bake

Shake and bake chicken

  • Servings: 4
  • Difficulty: easy
  • Print

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Every once in a while I ask my darling other, better?, half what we should have for dinner and a lot of the time I get “Oh I don’t know. Whatever you feel like making” and this statement has a habit of driving me bonkers which, in itself, is a short drive but it doesn’t help when I’m looking for a bit of inspiration. This time, however, she came back with a reply that I have not heard in quite some time——– Shake and Bake!

Now I know some of you are thinking…… Shake and Bake?… really? isn’t that rather pedestrian…… My answer is “not really” especially when you think about “simple but tasty recipes for the grilling season and beyond” and what could be simpler than coating a piece of chicken and putting it in the oven to do its thing and what will set this recipe off from the others is TWO things.

1) The Shake and Bake coating is home made rather than store bought which allows you to make a large batch and use only as much as you need and…..

2) This home made recipe excludes the one thing that most other Shake and Bake recipes have in common——- Olive Oil. That’s right, olive oil. When I was researching this recipe that is the one thing I kept stumbling over and while I don’t have an issue of using olive oil I find it hard to wrap my head around the concept of adding oil to a bunch of dry ingredients and using it to coat my chicken thus increasing my chance of wasting the dry coating.

This recipe, then, is going to be a bit different in that I am substituting Buttermilk for the Olive Oil.

Here’s how this one goes…….

Ingredients:

  • 1 1/2 Cups bread crumbs
  • 2 1/2 Tablespoons chicken dry rub (see rubs and marinades)
  • 2 Tablespoons dry parsley flakes
  • 2 Tablespoons grated Parmesan cheese
  • 4 Chicken legs, backs attached
  • 2 to 3 Cups Buttermilk

Putting it all together: 

  • Pre heat your oven to 375 degrees
  • Place the chicken in a large seal able bag and add the buttermilk.
  • Marinade the chicken for at least an hour
  • Put the coating mix in a large seal able bag
  • Remove the chicken from the buttermilk making sure to shake off any excess and toss with the coating mix
  • Repeat until all the chicken has been coated

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Bung the chicken in the oven (I really need to stop talking like Jamie Oliver) for approximately 45 minutes or until the internal temperature reaches 165 degrees.

Add you favorite sides and enjoy.

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So there you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time……….

                                    Bon Apettite 

 

 

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2 Comments (+add yours?)

  1. anotherfoodieblogger
    Dec 04, 2014 @ 20:35:36

    Looks delicious! I’m always a fan of homemade instead of store bought!

    Reply

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