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How to Make Homemade Shake and Bake Mix

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This Homemade Shake and Bake Mix recipe is for my daughter, since it’s my daughters favourite type of chicken. This is an all natural ingredients and spices mix that has a little secret ingredient!

Homemade Shake and Bake
Homemade Shake and Bake

Once You Make This Homemade Shake and Bake Mix You’ll Never Buy It At The Store Again!

My Rose girl is why I came up with this shake and bake mix. She loves Shake and Bake chicken and the packages at the store have (used to have?) hydrogenated oil and ingredients in them. I love fooling around with package gravies and sauces, don’t get me wrong, but the entire family gets sick when we eat something with hydrogenated oil. Stomach sick. Needless to say we avoid it at all costs and we do a lot of label reading. So over the past years we just haven’t been eating Shake and Bake. That’s totally changed now!

Jar of Homemade Shake & Bake Mix

Why Bother Making Homemade Shake and Bake Mix?

  1. Because there is usually partially hydrogenated soybean oil in the Shake and Bake at the store. Like I mentioned, we love to play around with packaged ingredients, but hydrogenated oil is almost always a deal breaker.
  2. It’s cheaper! It really is far more economical to make large batches of your own jar of homemade shake and bake rather than buying it at the store.
  3. Homemade Shake and Bake mix is more delicious. It really is. We are completely addicted to this now!
  4. It’s always on hand and you don’t have to run to the store. This to me is the best part!

 How to Make the best Homemade Shake and Bake

Commonly asked Homemade Shake and Bake Questions

How Do I Store the Homemade Shake and Bake Once I Make it?

You are going to store it in a sealed jar in the fridge. I say the fridge because oil can go rancid on you and is even more likely to once you mix it with something. Oh, did I say oil? Yes I did! That’s the secret ingredient to this homemade shake and bake! NOT hydrogenated oil ( which is actually hydrogenated because it helps it have a longer shelf life) but simple canola oil. You can store this in the fridge for 2-3 weeks safely, the oil will keep just fine if it’s cold. It might even last longer as oil has a long shelf life but I can’t say for sure since you are combining it with other ingredients.

How do you make Shake and Bake crispy?

Oh you guys, the reason that this is the best homemade shake and bake mix is the OIL in it!!! That little bit of canola oil is going to make the crispiest homemade shake and bake ever! Do not skip it!

What is in Shake and Bake coating mix?

Shake and Bake was a lifesaver for our Moms and it’s no wonder that they loved it so much that it became a part of our childhoods. You threw the coating mix into a bag, shook around some pork chops or chicken and voila! You had dinner! However, let’s take a look at the ingredients.

  1. enriched wheat flour (wheat flour, niacin, iron, thiamin mononitrate Vitamin B1, riboflavin (vitamin B2), folic acid)
  2. salt
  3. partially hydrogenated soybean and cottonseed oil
  4. sugar
  5. contains less than 2% of paprika, dextrose, dried onions, spice, caramel color, yeast, annatto (color), and natural flavor.

NO. You guys, just take a look at my recipe below. Like I say, I love pre-packaged goods just like the next person but anything hydrogenated is GROSS . This honestly is so easy to make and is so delicious!

 Homemade Shake and Bake

Tips & Tricks for Making Homemade Shake and Bake

  • You will find that after one batch you will be able to adjust the seasonings to your own liking. I know that my Dad would love more garlic in this, so he would double it for sure.
  • You can leave out the table salt and only use the celery salt. If you are completely low sodium, leave both out entirely. You can sub in 1/2 tsp of ground celery seed instead! This is a great low-sodium chicken recipe, it’s literally PACKED with flavour and you can leave all the salt out!
  • Don’t skip the oil. That’s the secret to this making AMAZING chicken. Crispy on the outside, tender on the inside and that chicken skin? The crunch? It’s the best I’ve ever made.
  • Make sure to use cold pressed canola oil. That method doesn’t use any chemicals and you are left with a healthy canola oil!

If you are looking for other how-to’s try these ones:

  1. How to Make Chili Seasoning
  2. How to Make Cajun Seasoning

Happy cooking! Now, go forth and make a batch of homemade shake and bake and keep it in the fridge!





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 How to Make the best Homemade Shake and Bake! No need to buy it from the store any longer -this is cheaper and there's no trans fats or hydrogenated oils in this recipe! #homemade #chicken #shakeandbake

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How to Make Homemade Shake and Bake

How to Make the best Homemade Shake and Bake! No need to buy it from the store any longer -this is cheaper and there's no trans fats or hydrogenated oils in this recipe! 

4.75 from 4 votes
Prep Time
5 minutes
Total Time
5 minutes
Karlynn Johnston


  • 1 227 g box of Panko bread crumbs finely crushed
  • 3 tbsp cornstarch
  • 2 tbsp all purpose flour
  • 2-3 tsp salt
  • 1 tbsp celery salt
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 2 tbsp canola oil cold pressed


  1. Combine all ingredients into a large plastic bag that seals. Seal the bag and shake the ingredients until combined.

    Use for chicken and pork!

Recipe Notes

If you like less salt, try using 2 tsp in the mixture. If you like more, add 3-4 tsp. 

All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.

The nutrition is calculated on ALL of the mixture being used on 20 chicken pieces.  

Nutrition Information

Calories: 22kcal, Carbohydrates: 2g, Fat: 1g, Sodium: 698mg, Potassium: 12mg, Vitamin A: 165IU, Vitamin C: 0.1mg, Calcium: 2mg, Iron: 0.2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Comments & Recipe Tips Share a tip or comment!

  1. J neufeld says

    Sorry, there is no such thing as cold pressed canola oil. See how canola oil is made and you will never use it again. Get avocado oil from Costco!!!4 stars

    • Karlynn Johnston says

      Hey, there is a actually a lot of cold pressed canola here on the Prairies, I’ve gone to a lot of tastings and sessions on it over the years. Find some local farms and see for yourself! There are also lots of videos you can watch as well.5 stars

  2. Carolin says

    I have made this a few times now and always like to have it on hand. I store it in the freezer to keep it fresh and just take out as much as I need each time.

  3. willie says

    too much waste in this recipe – wasting food (and spices) is not only expensive, it is a sin1 star

    • Terri says

      I did a double batch. I mixed it up in a gallon size ziploc and then put into Classico spaghetti sauce jars. I got four jars at 2 cups each. I can use one jar for 4-6 pork chops and the rest is safe in another jar.

  4. Dee Dee says

    Terrific recipe — I mix all the ingredients EXCEPT the oil, store in refrigerator. When ready to use, I guesstimate the amount of dry mixture in a ziplock bag, add canola to barely moisten and then follow with coating and baking. These mixture lasts much/much longer as the oil is not mixed in except at the final stage. Just an idea that works well for me, happy to share and thank you Karlynn!5 stars

  5. Helen says

    What are the directions for cooking the shake and bake for the chicken or pork?

  6. joanne says

    How long will this last in the fridge….Thanks Joanne

    • Karlynn Johnston says

      I would guess 2-3 weeks. You just don’t want the oil to go rancid and if you keep it cold it should last a while! I added that into the post, thanks for asking and reminding me to write it in there!5 stars

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